Lamb Stuffed Cabbage Rolls

It’s been a rainy few days in the Midwest so I decided a hearty meal sounded best last night after several days away from home. I crave adventure, traveling, and spontaneity, but there is something indescribable about the first meal back in your own home: cozy, content, comfortable.
129
LAMB STUFFED CABBAGE ROLLS
Cabbage Roll Ingredients:
1 large head green cabbage
2# ground lamb (or beef or turkey, whatever!)
1 red onion
2 garlic cloves
2 eggs
1/2 cup long grain white rice
salt & pepper, to taste

Tomato Sauce Ingredients:
2 tbsp. butter
1 can crushed tomatoes
1/2 small onion, finely chopped
2 garlic cloves, minced (I love a lot of garlic)
red pepper flakes
basil
oregano
parsley

Directions:
Prepare your tomato sauce. I don’t usually follow a sauce recipe, but instead just do a lot of stirring and adding (and sipping wine.) In a sauce pan, add crushed tomatoes, basil, oregano, parsley, and red pepper flakes. Let simmer. In another sauce pan, melt 2 Tbsp butter. Add finely chopped onion and then garlic.  Add sauce to the onion and garlic, bring to a boil, and simmer for 5 minutes.

Peel the cabbage leaves and blanch in boiling hot water for 2 minutes. The leaves will become soft and greener. Immediately place in cold water, then pat dry and set aside.

Mix ground lamb, minced onion and garlic, eggs, rice, and salt and pepper in a mixing bowl.
photo

Divide the mixture and place at the bottom of a leaf and roll.
photo (1)

Line the pan with the tomato sauce and place the cabbage rolls on top. Cover with foil and put in the oven at 350 for 2 hours.
134

What are your favorite comfort meals?  I’d love to hear!
120
signature for blog

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s