John Myers
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Minced Lamb in Cabbage Wrap
The perfect minced lamb in cabbage wrap recipe with a picture and simple step-by-step instructions.
For the minced dough:
- 250 g Lamb minced fresh
- 1 Egg
- 2 tablespoon Breadcrumbs
- 1 tablespoon Cream
- 1 small Diced onion
- 1 half Garlic clove chopped
- 1 quarter teaspoon Salt
- 1 quarter teaspoon Seasoned pepper
- 1 quarter teaspoon Chilli flakes
- 1 quarter teaspoon Dried rosemary
- 1 half a teaspoon Herbs of Provence
- 1 half a teaspoon Sweet paprika
Also:
- 1 head Fresh white cabbage
- 1 tablespoon Clarified butter
- 4 small Diced tomatoes
- 1 Chopped onion
- 1 tablespoon Grated smoked bacon
- 2 teaspoon Tomato paste
- Salt and pepper
- 300 ml Sud of white cabbage
- 1 half cube Gravy
- Cut deeply into the stalk of the white cabbage crosswise and then cut out the four segments as deeply as possible. Put the prepared head of cabbage in boiling water for a few minutes (here the individual leaves are now easily detached and we need about 6 pieces). Immediately dip the leaves in cold water and then cut the thick midrib flat. Place three sheets of paper on top of each other for each roll.
- Prepare a smooth minced dough using all the ingredients listed. Halve the dough and form two long fillings for the cabbage leaves with your hands.
- Gradually wrap in the cabbage and tie with kitchen thread. I still like to put the cabbage wraps on an absorbent surface (kitchen towel or crepe) to soak up moisture so that it doesn’t splash so much when frying.
- Sear the cabbage rolls prepared in this way in a pan in the hot clarified butter, brown the onions and smoked bacon on the side, add tomato paste and tomato cubes, let sizzle briefly, then season with pepper and salt and add the cabbage stock. Cover with the lid and simmer on a mild heat for about 40 minutes; turn the wrap once halfway through.
- Then remove from the stock and keep warm between two plates until the sauce is prepared. To do this, add the crushed gravy cubes to the stew, bring to the boil and puree everything with the hand blender. Put the wraps back in the sauce and let them steep for a few more minutes. Serve with small potatoes.
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