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Stuffed Cabbage Leaves with Lamb, Tomato, Chilies, Oregano, and Preserved Lemon
Serves 4
Cooking time: Steam, 1h to 1h15 min
Ingredients:
Savoy cabbage (8 leaves)
2 teaspoons kosher salt
1 pound ground lamb
1 shallot, minced
2 cloves garlic, minced
2 medium sized tomatoes, diced
1 teaspoon mild Hungarian paprika
1 tablespoon fresh flat leaf parsley
• Core the cabbage and remove 8 of the outer large leaves, keeping them whole and intact. You can use the rest
of the cabbage for another recipe, like coleslaw or corned beef and cabbage.
• Bring a large pot of water to a boil. Add 1 teaspoon of the salt, blanche the cabbage leaves for 2 minutes, then
shock in ice water to stop the cooking. Remove cabbage from the ice water and lay on a clean dish cloth to dry
as best as possible. Using a sharp knife, cut the thick part of the spine out of each leaf of cabbage, in a v-shape.
• Combine the lamb, shallot, garlic, half of the diced tomato, paprika, parsley, egg, ground pita chips and olive oil
in a bowl. Mix well and season with the remaining salt and some black pepper. Mix once again.
• Lay a cabbage leaf on a cutting board and place 2 ounces of the ground lamb mix in the middle of the leaf. Fold
over the sides and then roll up the cabbage bundle tightly. Set aside and repeat with the other leaves.
• Lay the bundles in tthe slow cooker steam basket, and place basket at the bottom of the pot. On top of the
bundles, pour in the chicken stock with the remaining diced tomato, caraway, and butter. Cover and set the
appliance on STEAM for 1H to 1h15 minutes, or until the interior temperature of each bundle reaches 165F.
Serve.
1 large egg
½ cup pulverized plain pita chips (use food processor)
1 teaspoon olive oil
freshly ground black pepper to taste
2 cups chicken stock
½ teaspoon caraway seed
1 tablespoon unsalted butter
EN
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