Recipe courtesy of Irish Rover
Lamb-Stuffed Cabbage with Red Wine Demi-Glace
- Level: Intermediate
- Yield: 20 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 334
- Total Fat
- 23
- Saturated Fat
- 12
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 81
- Sodium
- 494
- Total: 2 hr 15 min
- Active: 55 min
Ingredients
Red Wine Demi-Glace Sauce:
1 tablespoon olive oil
2 ounces red onion, diced
1 teaspoon chopped garlic
1/2 cup red wine
1 tablespoon beef base
1/2 teaspoon white pepper
3 ounces cornstarch
Lamb-Stuffed Cabbage:
2 medium heads green cabbage
2 pounds ground lamb
3 ounces shredded Cheddar
1 ounce whiskey
1 ounce red wine
1 1/2 cups breadcrumbs
1 tablespoon chopped garlic
2 1/2 ribs celery, finely diced
2 large eggs
1 1/2 red bell peppers, finely diced
1 green bell pepper, finely diced
1 shallot, finely diced
1/2 large yellow onion, finely diced
1/2 bunch scallions, thinly sliced
Fine salt and freshly ground white pepper
2 sticks (1 cup) butter, melted
Directions
- For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
- Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
- For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
- Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
- Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
- Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
- Spoon the demi-glace sauce over the cabbage rolls.