I met some really cool foodbloggers in Cicinnati at the #5B conference – and a couple of them intorduced me to Culinary Smackdown. It’s a challenge where you try to create a recipe using a particular ingredient chosen by the winner of the previous smackdown. February’s smackdown ingredient is cabbage – one of my favorite ingredients. I had cabbage from my market bag, so it was a no brainer. I was determined to use other ingredients I had already on hand – so I made cabbage rolls using ground lamb, but I added baby potatoes, onions, sweet red peppers and carrots, along with a few herbs and fresh sage. I made the dish really sagey – chopped sage inside the cabbage rolls, but also i threw more on top.
We each ate three cabbage rolls – and I stopped my husband from eating more, though he wanted too. My son was supposed to put the cabbage rolls in the oven, but forgot, so he only had a sandwich before leaving for work. I saved his share for after work, fighting my husband off the whole time. My son started with one, but then finished off the other two. I only used some broth to cook the cabbage rolls in a baking pan, but because you are using ground lamb, there will be a lot of fat at the end. Lamb is very fatty, but has a lot of flavor, so if you want to substitute a lower fat meat, go right ahead.
- 6 outer cabbage leaves
- 4 small potatoes diced small
- 1 med onion diced small
- 1 medium carrot diced small
- 1 red pepper diced small
- 1 pint lamb or chicken broth
- Sage leaves ½ chopped ½ whole
- Either place leaves in the freezer the night before assembly or Drop large leaves into boiling water to soften.
- Mix meat with all of the vegetables, herbs and salt and pepper.
- Place a handful of meat into the middle of the cabbage leaf then fold the top and bottom over the meat and cover side to side.
- Place the cabbage rolls into a flat bottom glass dish and cover with broth.
- Throw sage leaves over top, salt and pepper.
- Cook for about 30 -45 minutes on 400 covered with aluminum foil.
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