Lamb and Rice Stuffed Cabbage Rolls

Recipe View 9 mins Melt butter in a large skillet over medium heat, then add olive oil. Cook and stir diced onion until translucent, approximately 8 minutes. Add crushed garlic and cook for another minute. Remove from heat and stir in black pepper, cumin, cinnamon, cayenne pepper, and oregano. Allow the mixture to cool to room temperature.

Recipe View 1 mins In a large bowl, combine ground lamb, rice, 2 teaspoons of salt, 1/4 cup of chopped parsley, sliced almonds, and dried currants. Incorporate the cooled onion mixture and mix thoroughly. Cover the bowl and refrigerate until ready to use.

Recipe View 7 mins Fill a large pot halfway with water and bring to a boil. Core the cabbage head and submerge it in the boiling water. Cover and simmer until the outer leaves start to separate, about 5 minutes. Remove the two 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 approximately 8 large leaves and 7 smaller leaves.

Recipe View 1 mins Preheat your oven to 350 degrees F (175 degrees C).

Recipe View 1 mins Take one cabbage leaf and trim off the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the leaf and roll it into a log. Repeat with the remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.

Recipe View 1 mins Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place the cabbage rolls on top and season with salt and black pepper. Add bay leaves and tomato puree. Pour in the chicken broth. Sprinkle sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover the casserole dish.

Recipe View 1 hrs 15 mins Bake in the preheated oven until the lamb is tender and the rice is fully cooked, approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and let it rest for 30 minutes. Serve with the pan juices poured over the top, garnished with crumbled feta cheese and 2 tablespoons of chopped parsley.