Cabbage rolls with lamb, rice and a hint of cinnamon
 
Prep time
Cook time
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Cabbage rolls stuffed with lamb, rice and a hint of cinnamon
Author:
Recipe type: Main
Cuisine: Polish
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 300F.
  5. 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.
  6. Pour the stock over the rolls. I used two smaller baking dishes so I split the stock between them.
  7. Lay a couple of extra cabbage leaves over the top of the dish to keep it moist while baking.
  8. Bake for 1 hour and serve with the broth, discarding the bay leaves and peppercorns.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cabbage-rolls-with-lamb-rice-and-a-hint-of-cinnamon/