Lamb Stuffed Cabbage With Red Wine Demi Glace Recipes

STUFFED CABBAGE BALLS WITH LAMB

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.

LAMB STUFFED CABBAGE ROLLS

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.

LAMB-AND-RICE-STUFFED CABBAGE

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.

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
• Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

LAMB AND RICE STUFFED CABBAGE ROLLS

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.