Recipe Details
Ingredients
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¼cupbutter
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2tablespoonsolive oil
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½onion, diced
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4clovesgarlic, crushed
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1teaspoonground black pepper
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1teaspoonground cumin
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½teaspoonground cinnamon
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¼teaspooncayenne pepper
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1pinchdried oregano
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1poundground lamb
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1cupwhite rice
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2teaspoonssalt
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¼cuppacked chopped Italian parsley (Optional)
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2tablespoonssliced almonds
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1tablespoondried currants
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1headcabbage
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salt and ground black pepper to taste
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2bay leaves
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1cuptomato puree
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3 ½cupschicken broth
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½onion, sliced
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¼cupcrumbled feta cheese (Optional)
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2tablespoonschopped Italian parsley (Optional)
Cooking Directions
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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.
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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.
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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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.
Editor’s Note:
This recipe appeared in Allrecipes Magazine and was modified to use ground turkey in place of ground lamb.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories740 | |
% Daily Value * | |
Total Fat 39g |
49% |
Saturated Fat 16g |
82% |
Cholesterol 119mg |
40% |
Sodium 2564mg |
111% |
Total Carbohydrate 70g |
25% |
Dietary Fiber 11g |
40% |
Total Sugars 17g |
|
Protein 32g |
63% |
Vitamin C 127mg |
141% |
Calcium 258mg |
20% |
Iron 7mg |
40% |
Potassium 1271mg |
27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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