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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Rest Eastern European

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | 4. Preheat oven to 350 degrees F (175 degrees C). | 5. 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. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/2		diced	32.0	7.472	0.88	0.08
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon	ground	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
lamb	1	pound	ground	1211.112	0.0	76.5677	97.9322
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
salt	2	teaspoons		-	-	-	-
italian parsley	1/4	cup	chopped	-	-	-	-
almond	2	tablespoons	sliced	240.44799999999998	0.0	0.0	27.2
currant	1	tablespoon		4.41	1.0766	0.098	0.0287
head cabbage	1			-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
bay leaf	2			-	-	-	-
tomato puree	1	cup		95.0	22.45	4.125	0.525
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
onion	1/2		sliced	32.0	7.472	0.88	0.08
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
italian parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.