Cabbage leaves stuffed with lamb and rice

Fairlady
12 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

12.00 cabbage
4.00 cabbage
lamb — bones
FILLING
500.00 g lamb mince
100.00 ml rice — uncooked
1.00 onion — medium, finely chopped
60.00 ml fresh mixed herbs — chopped
salt and freshly ground black pepper — to taste
apricots — dried, chopped
TOPPING
1.00 onion — sliced
1.00 apples — peeled, cored and sliced
8.00 apricots
stock — beef or chicken
25.00 ml butter
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Method:

Blanch cabbage leaves and shave off centre ribs. Set aside. Line a wide, heavy-based saucepan with outer cabbage leaves and add bones. FILLING:
Mix ingredients and spoon onto blanched cabbage leaves. Roll up loosely (filling will expand during cooking). Place on top of outer leaves and bones and close up.
Scatter onion, apple and apricots over. Pour over stock to cover. Dot with butter.
Weigh down with a plate and simmer for 1 hour, or until cabbage is tender.
Rolls can be served immediately, but the flavour improves with reheating.



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