Stuffed Cabbage

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Makes 10 portions


This is one of those recipes you’ll want to hang on to through the years. Instantly comforting, these stuffed cabbage leaves are filled with a delicious mixture of lamb, rice, currants, and pine nuts. Dressed in Jar Goods Classic Red tomato sauce, what is not to love?

1 head of savoy cabbage
½ cup long grain rice
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1/3 cup currants soaked in water
1 pound lamb
¼ cup breadcrumbs
2 tablespoons pine nuts
1 egg
1 tablespoon Salt
Pepper to taste
1 jar of Classic Red

1. Bring a large pot of water to the boil. Gently remove 12 leaves from the cabbage so they stay intact. Boil them for 3-4 minutes and then drain in a colander. Remove the core of each leave and set aside. Keep the two largest outer leaves separate.
2. Bring a small saucepan of water to the boil and cook the rice for 5 minutes, then drain.
3. In a frying pan, heat the butter and saute the onion and garlic for 5 minutes until soft.
4. In a medium bowl, add the drained rice, currants, onion, garlic, lamb, breadcrumbs, pine nuts, egg, salt and pepper and mix thoroughly.
5. Pour a jar of Classic Red into a large Dutch oven.
6. To make the stuffed cabbage leaves, put about 1/3 cup of the lamb mixture into the center of each leaf, fold over the sides and then the two ends. Put them seam side down on top of the tomato sauce until you’ve used up all the 10 leaves. Drape the remaining two leaves that you set aside over the filled cabbage leaves, cover and cook on medium low for 2 hours.


Melissa Vitelli