Lamb cutlets with stuffed cabbage leaves
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Lamb cutlets with stuffed cabbage leaves
Meat and poultry recipes
Main course recipes



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INGREDIENTS
12 whole Lamb cutlet(s)
1 whole Savoy cabbage(s)
1 whole Carrot(s)
1 whole Onion(s)
1 bulb Garlic clove(s)
0.25 bunch Tarragon
50 g Smoked bacon cube(s)
60 g Unsalted butter
500 ml Water
30 g breadcrumbs
1 whole Chicken bouillon cube(s)
6 Turn Freshly ground black pepper
5 g Ras el hanout
6 pinch(es) Fine salt
50 ml olive oil
 

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DIRECTIONS
01
Preheat the oven to 200 °C

02
Peel the cabbage and wash the leaves

03
Set aside 6 large leaves and cut the rest in to thin slices

04
Bring a large pan of salted water to the boil and cook the 6 leaves for 1 minute

05
Remove from the pan and immerse in cold water to halt the cooking process

06
Peel the carrot and the onion and chop in to small dice

07
Place in a saucepan with the smoked bacons pieces, the garlic and a knob of butter

08
Cook for 3 minutes then add the chopped cabbage, the water and the chicken stock cube

09
Cook for 10 minutes

10
Lay the 6 cabbage leaves out on a clean tea towel or tray

11
Place a spoonful of the cooked cabbage, carrot and onion on to each leaf

12
Roll up the leaves to make parcels or balls and place in a baking dish with the rest of the cooking juices

13
Transfer to the oven and cook for 10 minutes

14
Heat a frying pan to hot and add a drizzle of olive oil

15
Cook the lamb cutlets over a high heat for 2 minutes on each side

16
Lower the heat and add a knob of butter, the breadcrumbs and the spices

17
Stir to coat all sides of the lamb in breadcrumbs and seasoning

18
Plate the stuffed cabbage then top with a lamb cutlet

19
Drizzle over the reduced cooking sauce and finish with a few sprigs of fresh tarragon.

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