Lamb Stuffed Cabbage Rolls Recipe
25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI® Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice
Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.
Combine rice, meat, garlic, spices, mint and butter in a bowl.
Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.
Dissolve MAGGI® Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.
Cover and cook over low heat for about 1 hour, or until rice is cooked.
Serving tips : Serve with yoghurt.