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Lamb and Oat Stuffed Cabbage Rolls
Tender cabbage leaves are filled with a savory mixture of ground lamb, hearty oats, root vegetables, and aromatic herbs, then simmered in a rich tomato and vegetable broth. A wholesome and flavorful dish with deep Irish roots.
ð§ ææ
- 1 head Large cabbage
- 500 g Ground lamb
- 100 g Rolled oats
- 1 medium Carrot(finely diced)
- 1 medium Celery stalk(finely diced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Fresh thyme(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 g Crushed tomatoes
- 500 ml Beef or vegetable broth
- 1 tbsp Worcestershire sauce
ðšâð³ äœãæ¹
- 1
Bring a large pot of salted water to a boil. Carefully core the cabbage and place it in the boiling water. Cook for 5-7 minutes, or until the leaves are pliable. Remove the cabbage and let it cool. Gently peel off the leaves, discarding any tough core pieces.
- 2
In a large bowl, combine the ground lamb, rolled oats, diced carrot, celery, onion, minced garlic, thyme, parsley, egg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- 3
Lay a cabbage leaf flat. Remove the thickest part of the central rib if necessary. Place about 1/4 cup of the lamb mixture near the base of the leaf. Fold the sides of the leaf inward, then roll up tightly from the base to enclose the filling.
- 4
Repeat with the remaining cabbage leaves and lamb mixture. If you have leftover filling or small leaves, they can be layered at the bottom of the pot.
- 5
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crushed tomatoes, broth, and Worcestershire sauce. Stir to combine.
- 6
Carefully arrange the stuffed cabbage rolls seam-side down in the pot, nestled together. If you have any leftover filling or small leaves, add them to the pot.
- 7
Bring the liquid to a simmer. Cover the pot, reduce the heat to low, and cook for 1 hour and 30 minutes, or until the lamb is cooked through and the cabbage is very tender. Check periodically and add a little more broth or water if the liquid level gets too low.
- 8
Serve the cabbage rolls hot, spooning some of the sauce over them.
ð¡ ããã®ã³ã
- âYou can blanch the cabbage leaves for easier separation and rolling.
- âIf the cabbage leaves tear, you can use two smaller leaves to wrap the filling.
- âFor a richer sauce, you can add a splash of red wine to the tomato base.
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- Use ground beef or a mix of beef and pork instead of lamb.
- Add a pinch of nutmeg or allspice to the lamb filling for extra warmth.
- Serve with a dollop of sour cream or plain yogurt.