Lamb And Feta Stuffed Cabbage Recipe | Mediterranean Diet
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| Lamb And Feta Stuffed Cabbage Recipe |
Ingredients
- 1 cup lower-salt chicken broth.
- 1/3 cup of ouzo.
- 1 large head of green cabbage with the outer leaves discarded, cored.
- 1 lb ground lamb.
- 1 finely chopped large yellow onion.
- 2 cups tomatoes, crushed.
- ½ cup short grain rice.
- 1 large egg.
- 1 cup crumbled feta.
- 1 tablespoon oregano, finely chopped.
- Freshly ground black pepper and kosher salt to taste.
- ½ teaspoon crushed fennel seeds.
- ¼ cup finely chopped flat leaf parsley.
- 1 teaspoon ground cumin.
- ¼ cup extra-virgin olive oil.
- 1 tablespoon freshly squeezed lemon juice.
Instructions
Submerge the whole cabbage in water in a large enough pot and boil over high heat. Boil for about four minutes or until the outer leaves are bright green and start to pull away.Carefully pull them off using tongs and lay them on a baking sheet lined with kitchen or paper towels. Continue doing this until the whole cabbage is cooked (this should take about approximately 20 minutes). Set it aside and let it cool.
Using your hands, combine the onions, rice, oregano, lamb, parsley, feta, fennel, egg, lemon juice, cumin, 1 teaspoon pepper in a large bowl and 2 ½ teaspoons of salt.
Remove the hard ribs from the cabbage leave and cut the larger leaves into halves lengthwise using a paring knife. Coat the bottom of an 8-9 quart Dutch oven with the olive oil. On a work surface, arrange several cabbage leafs lengthwise. Put 1 ½ tablespoons of the mixture on one leaf on the end closest to you and fold the sides in towards the lamb and then roll away to enclose the meat.
Repeat this with the rest of the leaves and put the rolls in the pot with the seam side down.
In a medium bowl combine the broth, ouzo, and tomatoes and pour this mixture over the rolls. Boil over medium heat and then reduce the heat to low then gently simmer and cover. Cook for about 60-90 minutes or until the rice in the fillings is completely tender
(make sure to shake the pot occasionally so the rolls don’t stick).
Tip: Use only short-grain rice in the filling; long-grain rice takes too long to soften.
Nutritional Facts:
| Calories | 390 | Sodium | 670 mg |
| Fat | 19 g | ||
| Saturated Fat | 7 g | Carbohydrates | 33 g |
| Monounsaturated | 9 g | Dietary Fibers | 6 g |
| Polyunsaturated | 1.5 g | Sugar | 8 g |
| Protein | 23 g | ||
| Cholesterol | 75 mg | ||
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| Lamb And Feta Stuffed Cabbage |
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