Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants
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!
I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.
As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!
Makes 8 Lambage Rolls
1 lb ground lamb
1 cup rice
1/4 cup butter
2 tbsp olive oil
1/2 onion, diced
4 cloves garlic, crushed
4 cloves garlic, crushed
2 tsp salt
1 tsp black pepper
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
pinch dried oregano
1/4 cup packed Italian parsley
1 tbsp dried currants
2 tbsp sliced almonds
1 cup tomato puree
3 1/2 cups chicken broth
1/2 onion sliced
1 head cabbage
salt and pepper to taste
feta and parsley to garnish, optional
Lambage Rolls! Lamb & Rice Stuffed Cabbage Leaves with Almonds and Currants
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Thursday, September 20, 2012
Categories:
Lamb,
Mediterranean Cuisine,
Rice,
Stews,
Vegetables
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