Cabbage Rolls

Ingredients

• 13 12-14; 1 large head cabbage leaves
• 3 tbsp salad oil
• 1 onion, chopped
• 3 tbsp curry powder
• 1 tbsp vinegar
• 1 tsp coriander
• ½ tsp salt
• ½ tsp pepper
• 2 lb lean ground lamb
• ⅓ cup bread crumbs
• 1 egg
• 1 can 14 oz beef broth
• 2 cinnamon sticks
• 3 tbsp plus 1/4 cup water flour

Method

1. Saute the onion and curry powder over medium heat until just tender. Combine the vinegar, salt, coriander, pepper, lamb, crumbs and egg. Add the onion mixture.
2. Place 1/2 cup meat near the base of each cabbage leaf and roll to enclose, tucking the ends under. Place seam side down in a 9x13-inch baking dish. Cover and chill if made ahead.
3. Pour the broth over the cabbage rolls; add the cinnamon sticks. Cover and bake in a 350 degree oven 1 hour and 45 minutes.
4. Transfer to a serving platter; keep warm. Pour the broth into a saucepan and stir in the flour mixture (3 tablespoons flour plus 1/4 cup water). Cook, stirring, until the sauce thickens.

Notes

Serve with rice mixed with raisins. Serves 6-8. From Rosauers (Lamb LM-23).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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