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-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.
RIB ROAST WITH RED WINE DEMI-GLACE AND ROASTED WHITE POTATOES AND ASPARAGUS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F.
- In a small bowl, make a paste with garlic, shallots, salt, pepper and enough of the canola oil to bind the paste (about 1/4 cup). Place the beef in a roasting pan and rub paste onto meat. Roast in oven for about 1 1/2 hours, or until an instant-read thermometer registers an internal temperature of 120 degrees F. (Arrange the oven racks so you will have room for the potatoes and asparagus to follow.)
- While roast is in oven, prepare demi-glace by melting the butter over medium heat in a medium saucepan and sauteing the onion until tender. Whisk in flour with a fork to make a roux, then add red wine and veal stock. Let simmer over medium heat for about 1 hour, until reduced by 1/3, stirring occasionally. In a large bowl, coat potatoes with about 1/2 cup of the remaining canola oil and toss with salt, pepper, fresh thyme, and fresh rosemary.
- When the roast has been cooking for about 1 hour, place the potatoes in a baking pan and put into the oven. Place the asparagus in a single layer on another baking pan. When the potatoes have been roasting for 30 minutes, drain the oil and herbs from the potatoes and pour over the asparagus. Remove the roast, if done, and allow to rest for about 15 minutes. Return the potatoes to the oven, along with the asparagus. Roast the vegetables until tender, about another 15 minutes while the rib roast is resting. To finish the demi-glace, whisk butter into the warm reduction until combined. Slice the rib roast and arrange on a large platter. Arrange the potatoes and asparagus around the meat, drizzling demi-glace sauce on the meat.
HERB ENCRUSTED RACK OF LAMB WITH PORT DEMI-GLACE
Steps:
- Preheat the oven to 450 degrees F.
- Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
- Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace.
- Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper.
- In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
RED WINE CABBAGE
Steps:
- Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
- Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.
LAMB STUFFED CABBAGE ROLLS
Chuck Hughes' twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce.
Provided by Chuck Hughes
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
- In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
- For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
- Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
- For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
More about "lamb stuffed cabbage with red wine demi glace food"
GREEK LAMB STUFFED CABBAGE LEAVES - LARDER LOVE
Web Feb 9, 2017 Add all other ingredients (apart from the cabbage leaves) and saute for 5 mins then add the mince and a little water if required, season …
From larderlove.com
4.5/5 (2)Total Time 55 minsCategory MainCalories 647 per serving
From larderlove.com
4.5/5 (2)Total Time 55 minsCategory MainCalories 647 per serving
- Add all other ingredients (apart from the cabbage leaves) and saute for 5 mins then add the mince and a little water if required, season well and simmer for 2--30 mins
GRILLED RACK OF LAMB WITH DEMI-GLACE BUTTER - FOOD …
Web Jul 31, 2020 Balsamic Glaze. 1 cup balsamic vinegar. 1/4 cup pure maple syrup. Lamb. 24 garlic cloves (about 2 heads) 6 shallots. 1 bunch fresh flat-leaf parsley, leaves and tender stems chopped
From foodandwine.com
From foodandwine.com
DEMI-GLACE RECIPE | EMERIL LAGASSE | FOOD NETWORK
Web In a stock pot, combine the Espagnole sauce and brown stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities.
From foodnetwork.com
Author Emeril Lagasse
From foodnetwork.com
Author Emeril Lagasse
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE - PINTEREST
Web May 7, 2017 - Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace Recipe from Food Network
From pinterest.com
From pinterest.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE | RECIPE
Web Jul 4, 2020 - Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace Recipe from Food Network. ... Jul 4, 2020 - Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace …
From pinterest.com.au
From pinterest.com.au
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
Web Lemon Pasta with Roasted Shrimp. Mint Brownie Bites. Beef Noodle Skillet
From shanlabar.com
From shanlabar.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE - PINTEREST
Web When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk
From pinterest.co.uk
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
Web 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 …
From food-recipe.info
From food-recipe.info
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE | RECIPE
Web Lamb-Stuffed Cabbage with Red Wine Demi-Glace 3 ratings · Makes 20 rolls C Carol Asbury 970 followers More information Lamb-Stuffed Cabbage with Red Wine Demi …
From pinterest.com
From pinterest.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
Web Recipe Search Recipe Types:Breakfast, Cocktail, Dessert, Dinner, Gluten Free, Lunch, Pasta, Pizza, Salad, Soup, Vegan Lamb-Stuffed Cabbage with Red Wine Demi-Glace …
From recipenet.org
From recipenet.org
BEST LAMB STUFFED CABBAGE WITH RED WINE DEMI GLACE RECIPES
Web 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.
From alicerecipes.com
From alicerecipes.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE - PINTEREST
Web Lamb-Stuffed Cabbage with Red Wine Demi-Glace from Diners, Drive-ins, & Dives The Irish Rover, Charlotte, NC Ingredients Meat •1 tbspBeef base •2 lbsGround lamb …
From pinterest.com
From pinterest.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE | PUNCHFORK
Web Lamb-Stuffed Cabbage with Red Wine Demi-Glace, a recipe from Food Network. 2 hrs 15 mins · 23 ingredients · Makes 20 rolls · Recipe from Food Network ... Food Network …
From punchfork.com
From punchfork.com
FOOD NETWORK LAMB-STUFFED CABBAGE WITH RED WINE DEMI …
Web Nutritional information for Food Network Lamb-stuffed Cabbage With Red Wine Demi-glace. 20 servings (213g). Per serving: 334 Calories | 23g Fat | 18g Carbohydrates | 3g …
From ketofoodist.com
From ketofoodist.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE - FOOD …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
From pinterest.com
LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE | RECIPE
Web Dec 21, 2022 - Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace Recipe from Food Network. Dec 21, 2022 - Get Lamb-Stuffed Cabbage with Red Wine Demi-Glace …
From pinterest.com
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love