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Greek cabbage rolls
Rinse the lamb well under cold running water, peel off films and tendons and boil until soft, and then pass through a meat grinder. Peel onions, wash, chop finely and fry in hot butter. Cook crumbly rice. Wash the red capsicum, remove the seeds and chop finely. Combine lamb, bread, crumbly rice, sautéed onions, paprika and salt.
Disassemble the cabbage into separate leaves and put them in boiling water for a few minutes, then rinse with cold water and discard in a colander. The leaves should be soft and curl easily. Spread some of the cooked minced meat on them and roll up like stuffed cabbage. Wash the carrots and grate on a coarse grater. Grease a deep saucepan generously with vegetable oil, sprinkle the bottom with grated carrots and lay out the cabbage rolls. Place the pan in a preheated oven and lightly brown them. Combine lamb stock and tomato puree and pour into a saucepan. Cover the cabbage rolls with oiled paper and simmer until tender at moderate temperature.
Transfer the prepared cabbage rolls to a deep dish and garnish with lemon wedges. Squeeze the juice out of the second lemon, add to the broth in which they were stewed, and boil. Pour stuffed cabbage over with this sauce and serve hot as a separate dish.