Cookerati

Plenty of cabbage growing in the garden this year, so I’m trying it out in lots of different ways.  Ground Lamb from the Farmer’s Market, cabbage from the garden, wild rice from the freezer, and this dinner makes itself in very little time.  Top it off with a little sour cream for a little extra flavor, and the family loved it. 

Ingredients:

• 1 lb Ground Lamb
• 1 Medium Onion – diced
• 2 cups Cooked Rice
• 1/2 head of cabbage – outer leaves removed
• Caraway seeds
• Salt
• Pepper
• 1/4 cup white wine
• 1/2 cup chicken stock
• Sour Cream

Directions:

Sauté the onions and the ground lamb – drain the grease away.  There was a little grease in my ground lamb, but not a lot. Spray a little oil around the bottom of a deep dish baker’s pan or casserole dish.  Dice the cabbage up and line the bottom of the pan. Mix the ground lamb, onions and the wild rice together, along with the salt, pepper, and a generous sprinkling of caraway seeds. Layer on top of the cabbage.  Pour the wine and the stock over the top of the lamb mixture, and use a spoon to slightly stir, trying not to disturb the cabbage too much.  Place in the oven at 300 for 20 minutes – half hour.  You could do it longer if you like the cabbage really wilty, but I like a little crunch so we don’t heat it up too long.  Just before serving, top with dollops of sour cream.  MMMM – good stuff.