It’s been a rainy few days in the Midwest so I decided a hearty meal sounded best last night after several days away from home. I crave adventure, traveling, and spontaneity, but there is something indescribable about the first meal back in your own home: cozy, content, comfortable.
LAMB STUFFED CABBAGE ROLLS
Cabbage Roll Ingredients:
1 large head green cabbage
2# ground lamb (or beef or turkey, whatever!)
1 red onion
2 garlic cloves
1/2 cup long grain white rice
salt & pepper, to taste
Tomato Sauce Ingredients:
2 tbsp. butter
1 can crushed tomatoes
1/2 small onion, finely chopped
2 garlic cloves, minced (I love a lot of garlic)
red pepper flakes
Prepare your tomato sauce. I don’t usually follow a sauce recipe, but instead just do a lot of stirring and adding (and sipping wine.) In a sauce pan, add crushed tomatoes, basil, oregano, parsley, and red pepper flakes. Let simmer. In another sauce pan, melt 2 Tbsp butter. Add finely chopped onion and then garlic. Add sauce to the onion and garlic, bring to a boil, and simmer for 5 minutes.
Peel the cabbage leaves and blanch in boiling hot water for 2 minutes. The leaves will become soft and greener. Immediately place in cold water, then pat dry and set aside.
Mix ground lamb, minced onion and garlic, eggs, rice, and salt and pepper in a mixing bowl.
Divide the mixture and place at the bottom of a leaf and roll.
Line the pan with the tomato sauce and place the cabbage rolls on top. Cover with foil and put in the oven at 350 for 2 hours.
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