Mediterranean Stuffed Cabbage Rolls With Lamb
Salt & Pepper
or to taste
or vegetable stock
Fresh is best
Mix everything apart from the stock, cabbage, together well with a fork then set aside.
Simmer the whole cabbage head in a large pot of boiling water for 5 minutes, then carefully turn it over to cook the other side for another 5mins.
The cabbage leaves should be loose and soft. Pull out of the water and leave to cool.
Cut out the middle stem if too thick lay one flat. Take a soup spoon and scoop one portion of the meat mixture into the prepared cabbage then fold to secure.
Stack them close together in an oven proof dish. Pour over the lemon juice and the stock then cover with double tin foil.
Cover with tin foil or a lid.
Pre-heat the oven gas mark 4 or 160 degrees for a fan oven. Place on the middle shelf and cook for for 2hours.
Serve with lemon sauce, I will put the recipe soon.
I serve this with
Spicy Roast Potatoes