Lamb and Rice Stuffed Cabbage Rolls

Name: Lamb and Rice Stuffed Cabbage Rolls
Total time: 165
Yield: 4
Ingredients: 0.25 cup butter; 2 tablespoons olive oil; 0.5 onion, diced; 4 cloves garlic, crushed; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 0.25 teaspoon cayenne pepper; 1 pinch dried oregano; 1 pound ground lamb; 1 cup white rice; 2 teaspoons salt; 0.25 cup packed chopped Italian parsley; 2 tablespoons sliced almonds; 1 tablespoon dried currants; 1 head cabbage; salt and ground black pepper to taste; 2 bay leaves; 1 cup tomato puree; 3.5 cups chicken broth; 0.5 onion, sliced; 0.25 cup crumbled feta cheese; 2 tablespoons chopped Italian parsley

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

4 servings

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0.25 cup butter
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2 tablespoons olive oil
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0.5 onion, diced
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4 cloves garlic, crushed
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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0.5 teaspoon ground cinnamon
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0.25 teaspoon cayenne pepper
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1 pinch dried oregano
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1 pound ground lamb
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1 cup white rice
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2 teaspoons salt

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0.25 cup packed chopped Italian parsley
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2 tablespoons sliced almonds
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1 tablespoon dried currants
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1 head cabbage
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salt and ground black pepper to taste
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2 bay leaves
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1 cup tomato puree
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3.5 cups chicken broth
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0.5 onion, sliced
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0.25 cup crumbled feta cheese
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2 tablespoons chopped Italian parsley

Instructions

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.
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.