January is a month of resolutions and I’ve got a few of my own. One is to get back to my blog – and here I am. The other is to play more with my kids. To find a way to not be “too busy”. Well last week I got a sure fire way to make that a reality. My 6 year old broke her leg. She is in a cast for 6-8 weeks and is navigating our world in a wheel chair. So we play Uno; we do puzzles; we build Legos. As much as I hate seeing her like this, it has forced me to slow down and spend more time with her. I might just stick with these resolutions…
Now for the blog – this could be a challenge given the unexpected doctor appointments and extra care my little Éclair will need. On the other hand, we will be eating out less.
As you may have figured out by now, I tend to cook based on ingredients I have on hand. In this case, it was a bigger-than-my-head cabbage (and that is pretty darn big). It was perfect for cabbage rolls. Oh, and I may have gotten a Polish cookbook from Santa…
I’d make these cabbage rolls again for sure. The lamb and cinnamon are a new take on the cabbage rolls my Great Aunt Millie used to make. Hers were more traditional – stuffed with pork, sauerkraut and rice. These have lamb and short-grain rice and a hint of cinnamon, which reminded me and my husband of Greek foods we love. Next time, I’ll make the cabbage rolls a day or two ahead as they seem to taste better after the flavors mix for a couple days.
And this is not as hard as it looks. If I can do it, so can you. If you don’t like lamb, go with beef or pork.
- 1 large head cabbage
- grapeseed oil, for frying
- 1 large onion, finely chopped
- 2 pounds ground lamb
- 1 tsp. ground cinnamon, divided
- 3 cups cooked short grain rice (about 1 cup dry)
- 4 cups vegetable stock
- 4 cups chicken stock
- 2 bay leaves
- 8 Tbsp. tomato paste
- 8 whole black peppercorns
- salt and white pepper, to taste
- Bring a large pot of water to a boil, leaving enough room so it won't boil over when you put the cabbage in. Blanch the cabbage for a few minutes then remove from the pan and separate the larger leaves. If the inner leaves are still crunchy, I dunk it back in the water for a couple more minutes after removing the outer leaves. I find it easier to cut the leaves at the core and peel from there; they are less likely to tear. Drain the leaves on paper towels while you make the filling.
- Add about a tablespoon of grapeseed oil to a large sauté pan and sauté the onion for a few minutes until softened. Add the lamb and continue to cook for 4-5 minutes, until the meat is browned, breaking it up with a wooden spoon as it cooks. Halfway through cooking the lamb, add ½ teaspoon cinnamon and season well with salt and white pepper. Remove from the heat and stir in the rice. Adjust the seasoning if necessary.
- Meanwhile, combine the stocks, bay leaves, tomato paste, peppercorns, and remaining ½ teaspoon cinnamon in a pot and bring to a simmer to let the flavors combine. Simmer 10 minutes then remove from the heat.
- Preheat oven to 300F.
- Take a cabbage leaf and place a scoop of the filling in the middle. Fold it over lengthwise, fold in the ends, then roll it over to make a neat parcel. Place in an ovenproof baking dish, then continue with the remaining cabbage leaves and filling. I made about 10 large rolls, but it will depend on the size of your cabbage leaves. Pack the rolls closely together in the pan.
- Pour the stock over the rolls. I used two smaller baking dishes so I split the stock between them.
- Lay a couple of extra cabbage leaves over the top of the dish to keep it moist while baking.
- Bake for 1 hour and serve with the broth, discarding the bay leaves and peppercorns.