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Lamb and Cabbage Rolls
Lamb and Cabbage Rolls is a traditional British recipe for a classic dish of blanched cabbage leaves with a spiced lamb and rice filling cooked in a tomato sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb and Cabbage Rolls.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Spice RecipesLamb RecipesVegetable RecipesBritish Recipes
This is a British version of the Mediterranean stuffed vine leaf or cabbage dish known as dolmades.
Ingredients:
50g butter
1 onion (red or white), peeled and chopped
110g basmati rice, washed and drained
1 lamb or vegetable stock cube
12 outer leaves from a Savoy cabbage
500g minced (ground) lamb
generous handful of chopped parsley
1 tsp ground cinnamon
1 tsp ground cumin
4 tbsp toasted pine nuts
400g tin of chopped tomatoes
salt and freshly-ground black pepper, to taste
Method:
Melt half the butter in a large frying pan (one with a lid). Add the onion and cook for a few minutes, or until just softened.
Stir in the rice and cook, stirring frequently, for a few minutes. Crumble the stock cube into 600ml boiling water then pour about half the stock over the rice (you want just enough to cover).
Reduce the heat to low, cover with a lid and set aside to cook gently for 10 minutes, stirring occasionally during this time.
By the end of cooking all the stock should be absorbed and the rice should be just tender. Take off the heat and set aside to cool slightly in the pan.
In the meantime, bring a large pan of salted water to a boil. Add the cabbage leaves, six at a time, and simmer for 3 minutes. At the end of this time, remove and drain the leaves then add the next six.
As you remove each batch of cabbage leaves, run them under cold water then drain. Cut out the tough midrib from each leaves then set them on the work surface, with the inner part of the leaf uppermost, arranging them so that the top of each leaf is facing you.
Now add the minced lamb, parsley, spices and 3 tbsp pine nuts to the frying pan with the rice. Mix well to combine with your hands, then squeeze the mixture together and divide evenly between the leaves.
Set the meat mix at the top of each leaf, then fold the left and right side over the filling before rolling the leaf up over the meat mixture. You should end up with leaf parcels that contain the meat in the centre.
Pour the tinned tomatoes into a large, shallow, ovenproof dish. Now firmly and tightly pack the cabbage leaf parcels into the dish. Pour over the remaining stock then dot the top of each parcel with the remaining butter. Cover the dish with foil, transfer to an oven pre-heated to 180°C and bake for 40 minutes.
At the end of this time remove the foil cover the sprinkle over the reserved pine nuts and a little more parsley.
Serve immediately from the baking dish. Accompany with boiled new potatoes and steamed green beans.
