"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, August 28, 2011

Irish Lamb Stuffed Cabbage Rolls

# Servings: 4
Lamb Filling:
1 pound ground American lamb
1/4 cup instant rice
1 egg, beaten
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
8 large cabbage leaves, blanched

1 can (15 ounces) stewed tomatoes
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup lemon juice
3 tablespoons brown sugar, packed
1 teaspoon paprika

Preheat oven to 350ºF. In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice. Form into 8 rolls, each 3 inches long. Place in center of each cabbage leaf; roll up, tucking in sides. Place seam side down in an 11 x 7-inch baking dish; set aside.

For sauce: In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika. Pour over lamb cabbage rolls.

Cover and bake in oven for 50 to 60 minutes.

Recipe courtesy of the American Lamb Board.

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