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.
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
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
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.
SPICY STUFFED CABBAGE
https://www.thekitchn.com/recipe-weeknight-cabbage-rolls-239430 Stuffed cabbage is a comforting winter dish that also makes a complete meal. The traditional preparation of a savory meat-and-rice filling rolled up in tender cabbage that's slow-baked in a sweet-sour tomato sauce is a labor of love. To make this dish more weeknight-friendly, we make these on the stovetop in just one skillet, from start to finish. You can have all the same satisfaction in a fraction of the time.
Provided by David Hawkins
Categories Poultry
Time 55m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Prep the cabbage: Bring a large pot of salted water to a boil. Meanwhile, remove 10 to 12 whole outer leaves from the cabbage by cutting them off the core. (Reserve the remaining cabbage for another use.) Add the leaves to the boiling water and blanch until wilted, about 2 minutes. Drain and transfer the leaves to a paper towel-lined baking sheet; set aside.
- Make the sauce: Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the tomatoes, vinegar, salt, and pepper and simmer, stirring occasionally, until the flavors meld, about 15 minutes. Meanwhile, make the filling and stuff the cabbage.
- Make the filling: Place all the ingredients except the chicken in a medium bowl and stir to combine. Add the chicken and gently mix it in, making sure not to compact the meat. Divide the mixture into 8 portions (about scant 1/3 cup each), then form each portion into a ball.
- Working with one leaf at a time, place a ball on the center of the leaf. Fold in the sides of the leaf tightly over the filling, completely covering the filling. Place seam-side down on a baking sheet or large plate. Repeat with the remaining leaves, overlapping 2 leaves as needed if they are too small (you will not use all the leaves).
- When the sauce is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they're covered. Cover and simmer over medium-low heat undisturbed until the rice in the filling is cooked through, about 35 minutes.
- Recipe Notes.
- Make ahead: The sauce can be made and the cabbage stuffed and stored in the refrigerator up to 1 day ahead. Store separately and bring the sauce to a simmer before adding the stuffed cabbage to the pan.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts : Calories 464.3, Fat 19.8, SaturatedFat 4.6, Cholesterol 190.5, Sodium 1613.3, Carbohydrate 45.3, Fiber 10.2, Sugar 15.3, Protein 30.3
STUFFED CABBAGE
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. 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. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
- In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
- Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
- Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
- In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
- Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.
More about "stuffed cabbage and spiced lamb chops food"
STUFFED CABBAGE ROLLS RECIPE WITH LAMB - DR. AXE
From draxe.com
4.6/5 (48)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.
CABBAGE LEAVES STUFFED WITH LAMB, FETA, HERBS, AND …
From ediblecommunities.com
Cuisine AmericanTotal Time 3 hrsCategory MainCalories 568 per serving
- 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.
TURKISH CABBAGE ROLLS | FEASTING AT HOME
From feastingathome.com
STUFFED CABBAGE & SPICED LAMB CHOPS. MARTHA DRAWS …
From pinterest.com
OLD-FASHIONED STUFFED CABBAGE RECIPE
From thespruceeats.com
LAMB STUFFED CABBAGE - SHEPHERD SONG FARM
From shepherdsongfarm.com
Cuisine GermanCategory Main CourseServings 4
- 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.
ICELANDIC BREADED LAMB CHOPS WITH SPICED RED CABBAGE
From bbc.co.uk
ROAST SADDLE OF LAMB WITH BAKED SAVOY CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
OUR RECIPES: STUFFED LAMB CHOPS - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
10 BEST STUFFED LAMB CHOPS RECIPES | YUMMLY
From yummly.com
11 QUICK SHEET PAN RECIPES FOR BUSY WEEKNIGHTS
From msn.com
SPICY LAMB CUTLETS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
GROUND LAMB CABBAGE ROLLS | CHARLOTTE FASHION PLATE
From charlottefashionplate.com
STUFFED CABBAGE AND SPICED LAMB CHOPS
From pinterest.com
THE 13 SPICES FOR LAMB THAT WILL NAIL THESE DELICIOUS AND EASY …
From foodfornet.com
MOROCCAN-SPICED LAMB CHOPS RECIPE - CHARMAINE SOLOMON
From foodandwine.com
STUFFED CABBAGE AND SPICED LAMB CHOPS FOOD
From topnaturalrecipes.com
STUFFED CABBAGE AND SPICED LAMB CHOPS
From mealplannerpro.com
PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK) - AHEAD OF THYME
From aheadofthyme.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