- 10 mins
- 18 mins
Ingredients
- 12 large cabbage leaves
- 1 pound lean ground lamb
- 1/2 cup cooked rice
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 1/2 cups tomato sauce
Preparation
Step 1
1Bring 6 cups water to a boil in large Dutch oven. Turn heat completely off.
.2Soak cabbage leaves in water in Dutch oven 5 minutes; remove, drain and cool on paper towels.
.3Place lamb, rice, salt, oregano, nutmeg and pepper in large bowl; mix well.
.4Place about 2 tablespoonfuls lamb mixture in center of each cabbage leaf.
.5To form rolls, fold bottom end of cabbage leaf over filling; fold in side edges, then roll firmly to completely enclose filling. Place cabbage rolls in slow cooker, seam side down.
.6Pour tomato sauce over cabbage rolls. Cover and cook on LOW 8 to 10 hours. Remove cabbage rolls from slow cooker to serving platter; spoon tomato sauce over rolls. Serve immediately.
.7Variation: Substitute ground beef for the ground lamb or use equal parts of lamb and beef, if desired.
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