LAMB-AND-RICE-STUFFED CABBAGE
Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring a large, deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover; refrigerate about 20 minutes.
- Meanwhile, using a paring knife, cut out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes.
- Stir together tomato sauce, lemon juice, sugar, and 1/4 cup water. Season with salt and pepper. Line a 9-by-13- inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about 1/4 cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve.
LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
- Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
- Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
- Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
- Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams
LAMB AND RICE STUFFED CABBAGE ROLLS
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
- Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
- Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
- Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
- Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
- For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
- Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
- Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
- Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
- Spoon the demi-glace sauce over the cabbage rolls.
LAMB STUFFED CABBAGE ROLLS
Chuck Hughes' twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce.
Provided by Chuck Hughes
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
- In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
- For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
- Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
- For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
STUFFED CABBAGE BALLS WITH LAMB
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, appetizer
Time 1h45m
Yield Twenty to 24 cabbage balls
Number Of Ingredients 20
Steps:
- Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
- Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
- Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
- Put the lamb in a mixing bowl and set aside.
- Meanwhile, heat the oil in a skillet and add two cups of the onions and one teaspoon of the garlic. Cook briefly, stirring, and add the green pepper and celery. Sprinkle with the cumin and turmeric and stir. Cook over medium-low heat about five minutes. Spoon the mixture onto a plate to cool.
- Preheat the oven to 375 degrees.
- Add the bread crumbs, dill and eggs to the lamb. Add the cooled onion and garlic mixture, salt, pepper and hot red-pepper flakes. Mix thoroughly with the hands.
- Lay out a rectangle of cheesecloth of double thickness measuring about 12 by 10 inches (folded measure).
- Place one of the largest leaves, rounded side up, in the center of the cheesecloth. Cover with a second, somewhat smaller, leaf. Fill the center of the second leaf with three or four tablespoons of filling.
- Bring up the four corners of the cheesecloth and twist the ends together over a bowl. This will shape the leaves into a compact round. It is not necessary to use string. Remove the cabbage ball from the cheesecloth. Continue making the balls until all the leaves and filling are used. There should be about 20 to 24 cabbage balls.
- Heat the butter in a heavy casserole or baking dish large enough to hold all the cabbage balls in one layer. Add the remaining one and one-half cups of onions and the remaining one teaspoon garlic and cook briefly, stirring. Add the bay leaves and whole cloves. Arrange the cabbage balls seam side down in the casserole.
- Blend the tomatoes and broth and pour this around the cabbage balls. Sprinkle with salt and pepper. Cover closely with a heavy lid or aluminum foil and place in the oven. Bake 50 minutes. Remove the cover and continue to bake 10 minutes.
- Remove the bay leaves. Serve hot or cold with the pan juices.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
RICE-STUFFED CABBAGE
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 16
Steps:
- Make the cabbage: Bring a large pot of water to a boil. Remove 4 or 5 unblemished outer leaves from cabbage, and reserve. Add cabbage head and 2 tablespoons salt to pot. Cover and simmer, flipping once, until tender, about 45 minutes. Transfer cabbage to work surface, then add reserved leaves to pot, and cook until bright green and tender but not mushy, about 3 minutes. Spread in a single layer on paper towels to drain.
- Make the filling: Bring a medium pot of water to a boil. Add rice and 1/4 teaspoon salt, and simmer until tender, about 15 minutes. Drain, rinse rice with cold water, and drain again. Toss with 2 tablespoons oil in a large bowl.
- Place currants in a small bowl, and add enough warm water to cover. Let stand until plump, about 15 minutes.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Add chard stems and 1/2 teaspoon salt, and cook, stirring occasionally, for 3 minutes. Add water, and simmer until tender, about 12 minutes. Add onion, and cook, stirring occasionally, for 5 minutes. Remove from heat.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chard leaves, and cook until barely wilted and bright green, about 2 minutes. Add spinach, and cook until wilted and bright green, about 2 minutes more. Remove from heat. Let cool for 10 minutes.
- To assemble: Preheat oven to 350 degrees. Cut out stem from cooked cabbage, and discard. Using a spoon, scoop out inside of cabbage, leaving a 1/2-inch-thick shell. Squeeze out excess liquid from scooped cabbage, and coarsely chop insides, then stir into rice. Dry cabbage shell.
- Stir together the spinach mixture, chard stems, currants, apricots, pine nuts, parsley, eggs, vinegar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper into rice mixture.
- Lightly oil a rimmed baking sheet. Fill cabbage shell with rice mixture. Place on a clean kitchen towel, and gather ends of towel around cabbage, squeezing gently to form a round shape and remove excess liquid. Remove towel, and flip stuffed cabbage, open side down, onto baking sheet. Rub butter over entire surface of cabbage, and bake until heated through, about 30 minutes.
- Drape reserved cabbage leaves over stuffed head, overlapping, to cover. Smooth leaves down and tuck underneath cabbage. Cut into wedges, and serve immediately.
LAMB AND RICE STUFFED CABBAGE ROLLS
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!
Provided by Chef John
Categories Cabbage Rolls
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
- Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
- Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
- Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g
More about "lamb and rice stuffed cabbage recipes"
LAMB-AND-RICE-STUFFED CABBAGE | PUNCHFORK
From punchfork.com
4.6/5 (60)Total Time 2 hrs 15 mins
LAMB AND RICE STUFFED CABBAGE ROLLS - NONONSENSE.RECIPES
From nononsense.recipes
LAMBAGE ROLLS - LAMB & RICE STUFFED CABBAGE ROLLS WITH ALMONDS …
From youtube.com
LAMB AND RICE STUFFED CABBAGE - YOUTUBE
From youtube.com
STUFFED CABBAGE WITH RICE RECIPE | BON APPéTIT
From bonappetit.com
MALFOUF (STUFFED LEBANESE CABBAGE ROLLS) - CHEF TARIQ
From cheftariq.com
LAMB STUFFED CABBAGE ROLLS!
From myinspiredrecipes.com
STUFFED CABBAGE RECIPE: LAMB AND RICE STUFFED CABBAGE ROLLS BY …
From redcipes.com
LAMB AND RICE STUFFED CABBAGE ROLLS RECIPE RECIPE
From crecipe.com
LAMB-AND-FETA STUFFED CABBAGE - RECIPE - FINECOOKING
From finecooking.com
LAMB AND RICE STUFFED CABBAGE ROLLS RECIPE
From crecipe.com
STUFFED CABBAGE WITH UNCOOKED RICE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHEF JOHN'S LAMB AND RICE STUFFED CABBAGE ROLLS (LAMBAGE ROLLS)
From daktarisdiner.blogspot.com
LAMB AND RICE STUFFED CABBAGE ROLLS – L&M MEAT DISTRIBUTING INC.
From lmmeats.ca
LAMB AND RICE STUFFED CABBAGE ROLLS - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE LAMB AND RICE STUFFED CABBAGE LEAVES WITH ... - MEAT …
From meat-recipes.wonderhowto.com
GREEK LAMB STUFFED CABBAGE LEAVES - LARDER LOVE
From larderlove.com
LAMB & RICE STUFFED CABBAGE ROLLS - GLUTEN FREE RECIPES
From fooddiez.com
LAMB AND RICE-STUFFED CABBAGE ROLLS POACHED IN BROTH - FOOD24
From food24.com
LAMB STUFFED CABBAGE - RECIPES | COOKS.COM
From cooks.com
LEBANESE STUFFED CABBAGE CASSEROLE - HEARTH AND VINE
From hearthandvine.com
CABBAGE LEAVES STUFFED WITH LAMB, FETA, HERBS, AND OTHER GOOD …
From ediblecommunities.com
FOOD WISHES VIDEO RECIPES: LAMBAGE ROLLS! LAMB & RICE STUFFED …
From foodwishes.blogspot.com
LAMB STUFFED CABBAGE ROLLS RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED CABBAGE GROUND LAMB - RECIPES | COOKS.COM
From cooks.com
STUFFED CABBAGE ROLLS WITH LAMB RECIPE - POWER FOOD HEALTH
From powerfoodhealth.com
ENTREE RECIPE: LAMB- AND RICE-STUFFED CABBAGE WITH …
From mercurynews.com
MEAT STUFFED DOLMADES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LAMB AND RICE STUFFED CABBAGE ROLLS | RECIPESTY
From recipesty.com
STUFFED CABBAGE ROLLS RECIPE WITH GROUND BEEF AND RICE
From thespruceeats.com
LAMB AND RICE STUFFED CABBAGE ROLLS - STUFFED CABBAGE
From worldrecipes.org
TRACEGAINS BROUGHT TO YOU BY PUBLIX
From publix.aisle7.net
LAMB-STUFFED CABBAGE ROLLS - THE CATHOLIC FOODIE
From catholicfoodie.com
STUFFED GRAPE LEAVES WITH LAMB & RICE - CHEF SHAMY
From chefshamy.com
LEBANESE CABBAGE ROLLS STUFFED WITH MEAT AND RICE – MI7SHEH …
From mamaslebanesekitchen.com
RECIPES > LAMB > HOW TO MAKE CROCK POT STUFFED CABBAGE
From mobirecipe.com
LAMB & RICE STUFFED CABBAGE ROLLS - GLUTEN FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love