Stuffed Cabbage Rolls
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- White Cabbage 10 oz
- Rice 0 oz
- Onion 0 oz
- Tomato Puree 0 fl oz
- Clarified Butter 0 oz
- Quince 0 oz
- Dried Apricots 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Cilantro to taste
- Basil to taste
- Thyme to taste
- Mint to taste
Step-by-Step Guide
Step 1
Cut the lamb into small pieces and then pass it through a meat grinder.
Step 2
Add partially boiled rice, finely chopped onion, salt, pepper, and chopped herbs (cilantro, mint, basil, thyme) to the minced meat.
Step 3
Mix the filling thoroughly.
Step 4
Remove the core from the cabbage head, then place the cabbage in salted boiling water and cook for 10-12 minutes. Drain the cabbage and, when the water has drained, separate the leaves. Lay the leaves on the table and cut off the thick stems with a knife. Then place the meat filling on the cabbage leaves and wrap them like envelopes.
Step 5
In a pot, place the chopped bones left after separating the meat and a layer of cabbage leaves, then arrange the stuffed cabbage rolls on top, placing dried apricots, quince, or sliced apples, and onion rings in between.
Step 6
Next, add the sautéed tomato puree, pour in hot broth or hot water, and cover with an inverted plate. Cover the pot with a lid and simmer the stuffed cabbage rolls on low heat until cooked.
Step 7
Serve the stuffed cabbage rolls drizzled with the juice that formed during cooking, and place dried apricots and quince next to them.
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