Feels like ages since I have shared here, but I like to be sure that my favorite recipes goes on Instagram, and only my FAVORITE favorites make the blog! ;) So I won't hold out on you, you MUST try this stuffed cabbage recipe friends! It was fantastic! We used lamb meat, but you are totally able to swap it for ground beef!
INGREDIENTS:
For the Stuffing: 1 pound ground lamb (or ground beef) 1 medium onion, peeled and finely chopped 2 tablespoons tomato paste ½ cup medium grain rice, thoroughly washed and drained ½ cup chopped fresh cilantro ½ cup chopped fresh dill 1 teaspoon salt ¼ teaspoon pepper
For the Cabbage:
1 large green cabbage 2 tablespoons tomato paste 1 ½ cup hot water
INSTRUCTIONS:
In a large bowl, combine all the ingredients for the filling. With your hands, combine thoroughly until well blended and set aside. Meanwhile, prepare the cabbage leaves. Fill a large saucepan with water, add 1 Tbsp. salt and bring to a boil. With a sharp knife, cut out the core of the cabbage and carefully pull off the leaves, keeping them whole and undamaged. Plunge the leaves into the boiling water 2 at a time and boil them for 3-5 minutes, until they have softened a little and are pliable. Remove the leaves with a slotted spoon and drain in a colander. Repeat with the remainder of the cabbage leaves.
When the leaves have cooled enough to handle, place them onto a cutting board and cut out the rough center vein in the shape of a V from the leaves so they will be easier to roll up. Place about 2 heaped tablespoons of the stuffing in the middle of each leaf and shape the filling slightly like a log. Fold in the sides, then roll tightly. Place cabbage rolls in a saucepan, close together and seam side down, making several layers.
Dissolve the tomato paste in 1 ½ cup hot water and pour over the top of the rolls. The water should come to a little less than half of the rolls, but not more because the cabbage rolls will release their own juice as well. If it is not enough, add more. Cover and bring to a boil. Reduce the heat to medium to low and simmer for about 1 hour, or until the cabbage leaves are tender, the filling is cooked, and the liquid has somewhat reduced.
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