Lamb-Stuffed Cabbage Rolls
 
 
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Ingredients
  • 1 pound. ground lamb
  • 1⁄2 cup (scant) raw long grain white rice
  • Granulated garlic or fresh-pressed garlic
  • Salt, to taste
  • Cayenne pepper, to taste (I usually use ½ teaspoon, but we love the heat!)
  • Juice of 1⁄2 a lemon
  • 2 tablespoons butter, melted
  • 2 small cans of petite diced tomatoes
  • Chicken stock, about 32 oz. (enough to barely cover the cabbage rolls in the pot)
  • 1 large head of cabbage
Instructions
  1. For cabbage rolls, you need a larger head of cabbage. As you get toward the center of the cabbage, the leaves become too curly and are unusable, although you could use them to line the bottom of the pot. Cut the cabbage in half from top to bottom and remove the core. Parboil or steam the cabbage until the leaves are soft and pliable and are easy to separate. Larger leaves can be cut into triangles roughly the same size as a grape leaf. Remove and reserve large or coarse ribs. You will use some of the unusable leaves and ribs to line the bottom of the pot.
  2. The Mahshi (or stuffing): In a large bowl mix the ground lamb, raw rice, and granulated garlic (we use fresh-pressed garlic), salt, cayenne pepper (all to taste), melted butter, lemon juice, and about half a can of tomatoes. Mix thoroughly with your hands.
  3. Line the bottom of the pot with large cabbage leaves.
  4. To roll the cabbage leaves: Cut the leaves uniformly until they are roughly the size of a grape leaf. I cut my into triangle shapes. Lay the leaf flat on table or counter. Take about a small finger’s worth of mahshi and place it at the base of leaf (you do not want it to hang over the leaf). Fold the sides of the leaf in and then roll the leaf up to the top. Place leaf in pot on top of the lamb shoulder chops. Repeat the process until all mahshi is gone (or until there is no more room in the pot). Remember to alternate direction of leaves for each layer in the pot.
  5. Add the remaining ingredients to the pot: chicken stock, can of tomatoes, lemon juice (we also add 3 cloves of sliced garlic). The liquid should just about cover the cabbage rolls (you can use more tomatoes, if desired).
  6. Place a pottery plate on top of the rolls. This prevents them from unrolling during cooking.
  7. Simmer on low to medium heat for about 45 minutes.
  8. Remove plate (carefully!) and serve.
Recipe by The Catholic Foodie at https://catholicfoodie.com/lamb-stuffed-cabbage-rolls