Lamb Filled Cabbage Rolls

Appetizers For Thanksgiving

This year I was informed by my Lady Katrina that I was not going to be allowed to overdo Thanksgiving. I thought this was the perfect time to set out a Feast of Foods, but it turns out that last year we ended up tossing way too many dishes in the garbage bin. So this year will be all the traditional items, but I am being limited to just a couple appetizer dishes for those that show up early. I suppose that will give me less time in the kitchen and more time with the family,  but I enjoy the challenges of the kitchen. Timing every dish to be ready at the appointed hour, making sure the meal is still hot but not dried out. From pulling a perfectly browned and still moist Turkey out of the oven to the ooohs and aaahs when the guests get to take the first bite. My soul is in cooking for enjoyment. And I must feed my soul as well as my body.

So today I prepared an appetizer that will be quickly finished on Thanksgiving morning.

Lamb and Mint Stuffed Cabbage Rolls

The filling:

• 2 lbs ground Lamb
• 1/3 cup fresh Mint leaves - lightly chopped ( approx 20 sprigs of mint - no stems )
• 1 seeded and finely chopped Jalapeno
• 2 pinches of Thyme
• 1/4 tsp ground White Pepper
• 1 tbsp Sea Salt
• 1 finely chopped Bay Leaf
• 1 cup finely chopped Sweet Onion
• 1 cup grated Keflotiry Cheese
• 1 cup cooked rice blend

The rice blend comes from either Trader Joe's Market or Albertson's Market. it consists of wild rice, long grain white rice, brown rice and red rice. It adds a unique flavor and helps the lamb form a nice meatball within the cabbage.

The grated Keflotiry cheese can be found at any local Greek market. If there isn't one of them in your area, you could substitute with a half and half mix of Asiago and Romano cheeses.

Precook rice as directed on package. Set aside uncovered to cool. Turn rice occasionally with a fork to keep from sticking together. When cool, mix the rice, onion, mint, jalapeno, spices and grated cheese together thoroughly in a large bowl. Add the ground lamb and mix well by hand. When the mixture is evenly blended, put it in a large Zip-lock bag and refrigerate while preparing the cabbage leaves.

The Wrap:

• 1 large head of Savoy Cabbage

Remove the stem core from the cabbage and plunge into a large pot of boiling water for 15 minutes. Remove from pot, drain well and carefully remove the leaves one at a time. If the leaves in the center of the cabbage are still not pliable, re - immerse for a few minutes more while the water is still boiling.

With a sharp knife, carefully pare back the thick vein in the center of the leaf. (see photo)

You only want to remove the high ridge of the vein, not completely cut through it.

After preparing all of the leaves, start the filling and wrapping. It's OK to put more lamb filling in some of the larger leaves and less in the smaller ones. This is how it looks when rolling.

Wrap the sides over the meat and then continue the roll.

Continue until all the leaves are used.

To cook rolls, place close together in a large pot, with the seam side down. Layer them if needed. Place a large dish face down on top of the rolls to keep them weighed down and then cover them with a mix of 3 cups water and 3 cans of chicken stock. Slowly bring to a boil and simmer for 40 minutes. Remove rolls from pot and set aside. Don't throw out the stock as you will need it for the sauce.

The Sauce:

You can use many different sauces for these treats, but the one I like best is a tart lemon pepper sauce. To make it you will need:

• 3 eggs - well beaten or whipped
• juice from 3 lemons
• 4 cups chicken stock from pot
  
• 3 tbsp corn starch
• 1/2 cup cold water
• white pepper - to taste

Beat or whip the eggs till frothy. Mix cornstarch with the cold water a little at a time to keep from lumping. Bring the stock to a boil, reduce heat and fold in the cornstarch mixture a little at a time until the stock thickens. Add the lemon juice and mix well. Fold the thickened stock into the beaten eggs a few spoonfuls at a time until all the stock is mixed into the beaten eggs. Put this mixture back on the burner, pepper to taste and reheat on medium for 3 minutes. Stir continuously. Do not allow to boil.  Remove from heat and ladle over the plated Lamb rolls.

I think you're going to really like the intricate flavors of this dish. The mint and lamb really go well together and the sauce just makes it pop! Katrina convinced me to do a sampling of this appetizer today, and gave it a two thumbs up with a twist and snap. Whatever that means.

This dish went very well with a bottle of Zinfandel.

I hope your Thanksgiving turns out as wonderful as mine will !

Wp