Lamb and cabbage parcels recipe
This comforting and seasonal dish combines green cabbage and minced lamb seasoned with garlic and onion. You could serve with boiled potatoes or adapt this recipe to suit your own taste – minced chicken, beef or pork all work well in these parcels.
Recipe from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.
Ingredients
For the lamb parcels- 1 large green cabbage (Savoy works well)
- 500 g minced (ground) lamb
- 1 egg
- 1 onion, grated
- 1 clove of garlic, crushed
- 2 tbsp oats
- 1 tsp sea salt
- 2 pinches freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 100 ml marsala
- 1 handful roughly chopped parsley to garnish
Details
- Cuisine: Danish
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- Carefully remove 8 large or 16 small cabbage leaves without breaking them. Place in a large bowl or saucepan, cover with boiling water and leave for a few minutes until they are soft.
- Reserve 200ml (7fl oz/generous ¾ cup) of the cabbage water and place the leaves on kitchen towel to dry. You may need to cut out the stiff centres.
- Mix the minced (ground) lamb with the egg, onion, garlic and oats. Season with salt and pepper.
- Open a cabbage leaf and fill the middle with a tablespoon of the mince mixture. Fold the cabbage leaf around the mince and tie with cooking string. Repeat with the rest of the cabbage leaves and minced (ground) lamb.
- Heat the olive oil and butter in a frying pan (skillet) over a medium heat and brown the cabbage parcels for 5 minutes on each side.
- Remove the lamb parcels, add the marsala and bring to a simmer, allowing the alcohol to burn off. Return the lamb parcels to the pan and heat for 2 minutes. Garnish with parsley and serve straight away with boiled potatoes, if you like.
This recipe is from Cook Yourself Happy by Caroline Fleming, published by Jacqui Small.
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