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Cabbage leaves stuffed with lamb and rice

Ingredients 16
Servings 12


  • 12
    cabbage leaves (you may need a few more)
  • 4
    outer cabbage leaves
  • a few lamb bones
  • 500
    minced lamb
  • 100
    uncooked rice
  • 1
    medium onion, finely chopped
  • 60
    chopped fresh herbs (see tips)
  • salt and milled pepper to taste
  • a few chopped dried apricots
  • 1
    onion, sliced
  • 1
    apple, peeled, cored and diced
  • 8
  • beef or chicken stock to cover
  • 25


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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