Lamb Cabbage Rolls + Curried Tomato Sauce

Lamb Stuffed Cabbage Rolls with Yellow Curried Tomato Sauce

Serves: 4

Ingredients:

Sauce:

1 1/2 quart crushed tomatoes

2 crushed large cloves garlic

2 bay leaves

1/2 T Apple Cider Vinegar

1 tsp honey

2 tsp yellow curry powder

salt and pepper to taste

Place all ingredients in a sauce pan, and cook together over medium heat, stirring occasionally.

Roll and Filling:

1 large green cabbage

1.5 lbs ground lamb

1 C Steamed Basmati Rice

3/4 C curried tomato sauce

1 medium yellow onion

2 cloves minced onion

1 egg, beaten

1 T chopped parsley

salt and pepper

splash of dry red wine (Farmstead Red)

Step 1:

Cook rice first. While rice is cooking, cut large cabbage in half and remove tattered outside leaves, reserve. Cut out the tough center and place flat side inside your steaming basket. Steam the cabbage until the large leaves come off easily without tearing. Peel them off in layers, and place a stack of them back in the steam basket to cook through until easily pliable. You should have 12 large leaves to stuff.

Step 2:

For the filling, sauté finely diced onion, garlic, parsley, salt and pepper until onion is translucent. Pour in a healthy splash of dry red wine (like Farmstead Red) and 3/4 cup of your simmering tomato sauce, cook over medium heat until a nice cohesive mixture forms and remove from heat.

In a mixing bowl, mix together the rice, ground lamb, egg, salt, pepper, and onion mixture until well incorporated.

Step 3:

Lay the steamed cabbage leaves out flat on a work surface, and scoop about 1/3 cup of the filling onto each one. Roll up and fold in the sides as you go (like a burrito). In a baking sheet, line the bottom of the pan with the reserved tattered cabbage leaves with the edges hanging over the side of the pan. Place the cabbage rolls, seam side down in the pan. Cover the rolls (12-14 of them) in tomato sauce, and fold over the reserved cabbage leaves to prevent the rolls from burning. Place in a 350* oven for one hour.