Recipes Individual Stuffed Cabbage Balls With Lamb

Ingredients

• 1 large or 2 small heads cabbage, about 4 1/2 pounds
• 1 pound lean ground lamb
• 1 tablespoon corn, peanut or vegetable oil
• 3 ½ cups finely chopped onions
• 2 teaspoons finely minced garlic
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 cup fine, fresh bread crumbs
• ⅓ cup finely chopped fresh dill
• 2 eggs, lightly beaten
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¼ teaspoon dried, hot red-pepper flakes
• 2 tablespoons butter
• 2 bay leaves
• 4 whole cloves
• 2 cups crushed or chopped canned imported tomatoes
• 2 cups fresh or canned chicken or beef broth

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    253 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 13 grams protein; 64 milligrams cholesterol; 510 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty to 24 cabbage balls

Preparation

1. Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
2. Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
3. Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
4. Put the lamb in a mixing bowl and set aside.
5. Meanwhile, heat the oil in a skillet and add two cups of the onions and one teaspoon of the garlic. Cook briefly, stirring, and add the green pepper and celery. Sprinkle with the cumin and turmeric and stir. Cook over medium-low heat about five minutes. Spoon the mixture onto a plate to cool.
6. Preheat the oven to 375 degrees.
7. Add the bread crumbs, dill and eggs to the lamb. Add the cooled onion and garlic mixture, salt, pepper and hot red-pepper flakes. Mix thoroughly with the hands.
8. Lay out a rectangle of cheesecloth of double thickness measuring about 12 by 10 inches (folded measure).
9. Place one of the largest leaves, rounded side up, in the center of the cheesecloth. Cover with a second, somewhat smaller, leaf. Fill the center of the second leaf with three or four tablespoons of filling.
10. Bring up the four corners of the cheesecloth and twist the ends together over a bowl. This will shape the leaves into a compact round. It is not necessary to use string. Remove the cabbage ball from the cheesecloth. Continue making the balls until all the leaves and filling are used. There should be about 20 to 24 cabbage balls.
11. Heat the butter in a heavy casserole or baking dish large enough to hold all the cabbage balls in one layer. Add the remaining one and one-half cups of onions and the remaining one teaspoon garlic and cook briefly, stirring. Add the bay leaves and whole cloves. Arrange the cabbage balls seam side down in the casserole.
12. Blend the tomatoes and broth and pour this around the cabbage balls. Sprinkle with salt and pepper. Cover closely with a heavy lid or aluminum foil and place in the oven. Bake 50 minutes. Remove the cover and continue to bake 10 minutes.
13. Remove the bay leaves. Serve hot or cold with the pan juices.

1 hour 45 minutes