Cabbage rolls with lamb, rice and a hint of cinnamon
Prep time
Cook time
Total time
Cabbage rolls stuffed with lamb, rice and a hint of cinnamon
Author: Adapted from Polska by Zuza Zak
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
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.
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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cabbage-rolls-with-lamb-rice-and-a-hint-of-cinnamon/