LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
- Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
- For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
- Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
- Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
- Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
- Spoon the demi-glace sauce over the cabbage rolls.
LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
- Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
- Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
- Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
- Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams
STUFFED CABBAGE AND SPICED LAMB CHOPS
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed cabbage. Roasted lamb chops make it special enough for company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Yield Serves 6 to 8
Number Of Ingredients 23
Steps:
- Make the lamb spice mix: In a medium saute pan, toast cumin, mustard, coriander, and fenugreek over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder along with peppercorns and pulse until roughly chopped; set aside.
- Make the stuffed cabbage: Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts of salted water to a boil. Add cabbage and cook until outer leaves are bright green and tender, 2 to 3 minutes. Lift cabbage from water and remove outer leaves. Return cabbage to boiling water and repeat brief cooking and removal of leaves until all leaves are cooked. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt 4 tablespoons butter over medium heat. Add onion and cook until golden and tender, about 8 minutes. Add 1 tablespoon reserved spice mix and a pinch each of saffron and salt. Cook until fragrant, about 2 minutes. Transfer onion mixture to a large bowl and add cooked rice, currants, pine nuts, and parsley. Season filling with salt and mix until well combined.
- Add 1/4 cup filling to one cabbage leaf. Fold sides of cabbage over filling and tightly roll, starting with the stem end. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outer leaves. Place potatoes in bottom of pot and top with stuffed cabbage leaves, tucking tomatoes between them. Season with salt, pepper, and a pinch of saffron.
- In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add tomato paste and cook, stirring, for 2 minutes. Add chicken stock along with sugar and remaining pinch of saffron. Season with salt.
- Pour tomato paste mixture over stuffed cabbage and bring to a boil. Reduce to a simmer, cover, and cook until cabbage is very tender, about 1 1/2 to 2 hours.
- Make the rack of lamb: Preheat oven to 375 degrees. Season lamb all over with salt and 4 tablespoons reserved spice mixture (1 tablespoon per side), rubbing to evenly coat meat.
- Heat oil in a large ovenproof skillet over medium and sear lamb, meat-side down, until golden and crisp, 3 to 5 minutes. Turn lamb and transfer skillet to oven. Roast lamb until a thermometer inserted in center reaches 130 degrees (medium-rare). Let rest 5 minutes before carving lamb into individual chops.
- To serve, place stuffed cabbage, along with potatoes and sauce, on a serving platter, and top with lamb. Garnish with mint.
LAMB-AND-RICE-STUFFED CABBAGE
Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring a large, deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover; refrigerate about 20 minutes.
- Meanwhile, using a paring knife, cut out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes.
- Stir together tomato sauce, lemon juice, sugar, and 1/4 cup water. Season with salt and pepper. Line a 9-by-13- inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about 1/4 cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve.
LAMB AND RICE STUFFED CABBAGE ROLLS
I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!
Provided by Chef John
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h45m
Yield 4
Number Of Ingredients 23
Steps:
- Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
- Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
- Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
- Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
- Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Nutrition Facts : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g
More about "stuffed cabbage and spiced lamb chops recipes"
CABBAGE LEAVES STUFFED WITH LAMB, FETA, HERBS, AND …
From ediblecommunities.com
Estimated Reading Time 5 mins
- Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high, add the chopped onion and shredded cabbage. Season with 1 tablespoon salt and several twists of black pepper, and cook, stirring frequently, until everything is soft, fragrant, and slightly golden. This will take a while, at least 20 minutes. You can encourage softening by covering the pan and lowering the heat for a few minutes. Just pay attention that the onion isn’t getting brown. Taste and adjust with more salt and pepper. Transfer the mixture to a plate or tray to cool completely.
- The ideal size of cabbage leaf is about 5 inches in diameter, so you may need to trim and piece some of your leaves so that your rolls are uniform. Put 2 heaping tablespoons of filling onto a leaf just in from the front edge. Gently roll about halfway up, and then fold in the sides. Continue to roll, tucking in any uncooperative cabbage, so that you have a neat packet. Squeeze it gently to tidy up the shape and then place it seam side down into a 9 x 13-inch (or similar) baking dish (you’ll probably use 2 dishes). Repeat with the rest of the filling and leaves, arranging the rolls in a neat pattern.
- Slice the onion. Heat 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high, add the sliced onion, season lightly with salt and the remaining ½ teaspoon chile flakes, and sauté until the onions are soft, fragrant, and becoming gold, about 15 minutes. Don’t let the onions actually brown. Pour in the tomatoes with their juices and the chicken broth and toss in the reserved herb sprigs.
STUFFED CABBAGE ROLLS RECIPE WITH LAMB - DR. AXE
From draxe.com
4.6/5 (45)Category Main DishesCuisine Eastern EuropeanTotal Time 2 hrs 45 mins
- In a medium saucepan over medium heat, stir the oil, butter, salt and pepper together until the butter is melted. Add the onion, garlic, bell pepper and jalapeno.
- Cook for 5–8 minutes, stirring occasionally to soften the vegetables. Add the spices, mix well and remove from heat. Allow the mixture to cool to room temperature while you prepare the cabbage leaves.
- Fill a large stockpot halfway full with water and bring to a boil. Pull the head of cabbage apart. Add a generous dash of salt and the cabbage leaves to the boiling water and boil for 2–3 minutes.
ITALIAN STUFFED CABBAGE ROLL RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
LAMB CHOPS WITH BRAISED CABBAGE AND CARROTS
From hayliepomroy.com
10 BEST STUFFED LAMB CHOPS RECIPES | YUMMLY
From yummly.com
TURKISH CABBAGE ROLLS | FEASTING AT HOME
From feastingathome.com
LAMB STUFFED CABBAGE - SHEPHERD SONG FARM
From shepherdsongfarm.com
- Bring a gallon of water to a boil, add the cabbage, turn the heat off, and set a timer for 5 minutes. Remove the cabbage, rinse with cold water for a minute or two, then drain and put on a cutting board, stem down, with a towel nearby as water will continue to weep a bit after it’s removed from the pot.
- Continue peeling leaves back, keeping them attached to the stem, until you reach the still-raw core. Remove the core carefully using a paring knife, chop medium-fine, and add to a mixing bowl.
- Pour the 4 cups of stock into a pot wide enough to fit the cabbage, crumbling the mushrooms and adding them, then add a steam insert to the pot, place the cabbage on top, cover with a lid, bring to a boil, then turn the heat down to low, and cook, covered, for another 45 minutes, or until cooked through.
- Remove the cabbage carefully to a cutting board, double check the seasoning of the steaming liquid, adjust with a pinch of salt if needed. Carve the cabbage with a sharp knife and serve. Pass the stock from the pan alongside as a drinking broth, or serve the wedges in a bowl, spooning the broth over the top.
33 BAKED DINNER ENTREES THAT DON'T REQUIRE MUCH EFFORT TO MAKE
From msn.com
WHAT TO SERVE WITH LAMB CHOPS? » THEFASTRECIPE.COM
From thefastrecipe.com
SPICED RED CABBAGE GOES PERFECTLY WITH LAMB, GIVE IT A GO
From irishtimes.com
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
From chefspencil.com
ROAST SADDLE OF LAMB WITH BAKED SAVOY CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
LARB WITH CABBAGE RECIPE | BON APPéTIT
From bonappetit.com
PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK) - AHEAD OF THYME
From aheadofthyme.com
ICELANDIC BREADED LAMB CHOPS WITH SPICED RED CABBAGE RECIPE
From bbc.co.uk
30 EASTER RECIPES FOR AN ELEGANT CELEBRATION
From fromachefskitchen.com
MOROCCAN-SPICED LAMB CHOPS RECIPE - CHARMAINE SOLOMON
From foodandwine.com
STUFFED CABBAGE AND SPICED LAMB CHOPS - MEALPLANNERPRO.COM
From mealplannerpro.com
STUFFED CABBAGE AND SPICED LAMB CHOPS - PINTEREST
From pinterest.com
You'll also love