Cabbage rolls

Menu: Lunch and snacks

Allergens: Nuts

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This recipe is preset to 4 people

Stuffed with hearty ingredients, such as minced lamb, rice, nuts, spices and onions, this is a wonderful comfort food.

Ingredients

salt

1 pinch

onions

1 pcs

garlic

4 cloves

pepper

1 pinch

allspice

1 pinch

olive oil

1 tbs

nutmeg

1 pinch

short-grain rice

220 g

bay leaves

2 pcs

lemon juice

80 ml

cumin

1 tsp

ground lamb

½ kg

toasted pine nuts

2 tbs

mint

2 tbs

fresh parsley

2 tbs

larger cabbage head

1 pcs

Preparation

Finely chop the onions and sauté them on oil. Add allspice, cumin, and nutmeg. Let the sautéed ingredients cool down.
Bring a pot of water to the boil. Add bay leaf and quickly blanch the cabbage leaves in boiling water. Cool the leaves in cold water and dry them thoroughly. Cut out the hard part of the vein and gently pound the harder inner veins.
In a bowl, combine the ground meat, sautéed onions, rice, chopped garlic, roasted pine nuts, finely chopped mint, and parsley. Season with salt and pepper.
Place two tablespoons of filling onto the harder part of the leaf. Roll the leaf and fold the edges along the sides. If necessary, use a toothpick or a skewer to prevent the rolls from unrolling.
Place the rolls in a deep baking tray, one tightly next to the other. Make sure the edges are turned downwards.
Add lemon juice to cabbage juice, and pour over the rolls so that the liquid barely covers them.

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