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Lebanese Cabbage Rolls

http://www.eatingwell.com/recipes/Lebanese_cabbage_rolls.html

From EatingWell:  September/October 2012

These Lebanese cabbage rolls are stuffed with lamb and infused with the flavors of turmeric, ground ginger and allspice.

4 servings, 2 cabbage rolls & 2 tablespoons sauce each | Active Time: 1 1/4 hours | Total Time: 2 hours

Ingredients

Preparation

  1. Prepare bulgur according to package directions; transfer to a medium bowl.
  2. Preheat oven to 325°F.
  3. Bring 2 1/2 cups water to a boil in a large skillet. Trim bottom of cabbage and separate leaves. Add the 8 largest leaves to the boiling water, cover, reduce heat to medium-high and simmer until softened, 5 to 7 minutes. Transfer to a clean work surface to cool. Reserve the remaining leaves.
  4. Meanwhile, heat oil in a large skillet over medium heat. Stir in onion and leeks. Cover and cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes. Stir in salt, pepper, turmeric, ginger, allspice and cinnamon; cook, stirring, 1 minute more. Transfer the mixture to the bowl with the bulgur and let stand until cool enough to handle, about 5 minutes. Add the lamb, parsley, mint and lightly beaten egg. Gently knead the mixture with your hands until well blended.
  5. Line a 9-by-13-inch baking pan with some of the uncooked cabbage leaves. Place about 1/2 cup of filling over the root end of each cooked leaf. Fold in the sides and roll up to form a bundle. Lay the cabbage rolls seam-side down in the pan. Combine wine, broth, lemon zest and 2 tablespoons lemon juice. Pour over the cabbage rolls. Cover tightly with foil.
  6. Bake until the thicker ribs of the cabbage leaves are very tender and an instant-read thermometer inserted into a roll registers at least 165°F, 45 minutes to 1 hour.
  7. Transfer the rolls and cabbage leaves to a serving platter; tent with foil to keep warm. Carefully pour the juice from the pan into a small saucepan; bring to a boil over medium-high heat and boil until reduced by about half, 6 to 10 minutes. Whisk the remaining 1 tablespoon lemon juice and egg yolk in a small bowl. Whisk the reduced liquid into the lemon-yolk mixture, then pour the sauce back into the pan. Cook over low heat, whisking constantly, until thickened enough to coat the back of a spoon, 2 to 4 minutes. (Take care not to overheat the sauce or the egg will curdle.) Serve the rolls with the sauce.

Nutrition

Per serving : 521 Calories; 30 g Fat; 11 g Sat; 15 g Mono; 155 mg Cholesterol; 38 g Carbohydrates; 24 g Protein; 11 g Fiber; 642 mg Sodium; 953 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 medium-fat meat, 1 starch, 5 vegetable, 3 1/2 fat

Tips & Notes