May 12, 2010

Classic Stuffed Cabbage

Cabbage, lamb, main dish, Rice, slow-cooker, St. Patrick's Day Recipes

Presented by

46 ratings

Prep time: 10 minutes
Slow-cooker time: 8 to 10 hours
Servings: 6
Partner: Potatoes Romanoff

These savory rolls became a Friday night favorite when we spent weekends at Grandma’s.

Ingredients

12 large cabbage leaves
1 pound lean ground lamb
1/2 cup cooked rice
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 1/2 cups tomato sauce

Directions

1

Bring 6 cups water to a boil in large Dutch oven. Turn heat completely off.
2

Soak cabbage leaves in water in Dutch oven 5 minutes; remove, drain and cool on paper towels.
3

Place lamb, rice, salt, oregano, nutmeg and pepper in large bowl; mix well.
4

Place about 2 tablespoonfuls lamb mixture in center of each cabbage leaf.
5

To form rolls, fold bottom end of cabbage leaf over filling; fold in side edges, then roll firmly to completely enclose filling. Place cabbage rolls in slow cooker, seam side down.
6

Pour tomato sauce over cabbage rolls. Cover and cook on LOW 8 to 10 hours. Remove cabbage rolls from slow cooker to serving platter; spoon tomato sauce over rolls. Serve immediately.
7

Variation: Substitute ground beef for the ground lamb or use equal parts of lamb and beef, if desired.

Grandma's Secret Trick

Grandma stored ground lamb loosely wrapped in waxed paper and placed it on the lowest shelf in the refrigerator. Storing it this way prevented the raw meat from contaminating other foods in the refrigerator.