A Comforting Greek Stew: Lamb & Cabbage
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Ingredients
3 and 1/2 pounds (1.5 kg) lamb
1 large head of green cabbage, chopped
1/4 cup olive oil
2 onions, finely chopped
5 garlic cloves, grated
2 teaspoons salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
15 oz (425g) crushed tomatoes
1 teaspoon dried thyme
lemon wedges
Instructions
Heat a large pot over medium-high heat and add the olive oil. Season the meat on both sides with a little salt and black pepper. Brown the lamb in a few baches as to not overcrowd the pan.
Alternatively brown the lamb in the air fryer at 400 °F, 200 °C for 20 minutes. Flip the lamb over halfway through.
Add the onions to the pot and warm through 2-3 minutes. Add the garlic and warm through until fragrant.
Add all of the browned lamb to the pot aong with the salt, pepper, crushed tomatoes, a cup of water, and thyme. Cover the pot with the lid and cook over medium heat for about an hour or until tender and until the sauce has thickened.
Add the cabbage to the pot. Season it lightly with salt and pepper.
Cook over medium-high heat for about 20 minutes or until wilted.
Taste and adjust the seasoning if needed.
Serve with toasted bread and some lemon wedges. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Deconstructed Greek Cabbage Rolls (Unstuffed Lahanodolmades) Ready in under an hour!!
Get the recipe here:
Ingredients
3-4 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, grated
1-2 carrots, diced (optional)
1 large green cabbage, sliced
salt, to taste
freshly cracked black pepper, 1/2 teaspoon or to taste
1 (15-ounce/425g) unseasoned canned tomatoes (diced or pureed)
1 pound (450g) ground beef, chicken, or lamb
juice of 1-2 lemons
optional: fresh finely chopped parsley
Serve with:
rice
lemon wedges
toasted bread
feta cheese and olives
Instructions
Cook the onion with the olive oil over medium heat until soft and golden. About 8 minutes. If using carrots add them with the onions.
Add the garlic and warm through.
Add the ground beef and season with salt and pepper. Cook for a few minutes until no longer pink.
Add the tomato sauce and cook over medium heat until reduced and thickened. About 15 minutes.
Add the cabbage. If th epot is large enough to hold all of the cabbage, add it all at once. Otherwise, add it in a few batches after each wilts. Season each batch with salt and pepper.
Cook over medium-high heat until the cabbage wilts and the sauce is thick. About 15-20 minutes.
Taste and adjust the seasoning if needed.
Add the lemon juice and parsley or serve with lemon wedges on the side.
Serve the cabbage with rice, toasted bread, and/or feta and olives.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
00:00 Intro
00:31 Blanching the Cabbage and Cooking Rice
02:42 The Filling
05:32 Stuffing the Cabbage Leaves
06:25 The Sauce
08:00 Baking
08:31 Browning and Serving
Serves 6
1 large head of green cabbage (about 4 Lb / 1.8kg)
1/2 cup (100g) jasmine rice
220g carrots (2 medium)
190g yellow onion (1 medium), coarsely chopped
100g celery rib (1 medium), coarsely chopped
2 garlic cloves, sliced
3 Tbsp cold unsalted butter, cut into 3 pieces
Remove the core from the cabbage. Bring a large oven safe pot of water to a boil. Add salt. Add the cabbage and cook turning frequently. Every 30 seconds or so remove a leaf from the cabbage and set it on a baking sheet to cool. When the leaves become very small, fish out the remaining cabbage from the water (use it in some other dish). Add the rice to the water. Boil for 10 min. Drain and rinse under cold water. The rice will go into the filling.
When the cabbage is cool enough to handle, trim the thick ribs to make the leaves flat. Chop the ribs to add to the filling.
Fit a food processor with a grating disk and grate the carrots (set aside for the sauce). Fit a food processor with a chopping blade and process the onion, celery, garlic, and butter until finely chopped. Put into a large bowl to use in the filling.
Filling:
1/4 cup cold water
10g unflavored gelatin (3.5 tsp)
Pureed onions, celery, garlic, and butter from above
2 Lb (900g) meatloaf mix (or half beef, half pork)
Chopped cabbage ribs
Par-cooked rice from above
30g panko bread crumbs (1/3 cup)
Black pepper
13g salt or to taste
Bloom gelatin in water for 5 min, then microwave in 10 sec intervals just until dissolved. Add the liquid gelatin to the bowl with pureed veggies and butter. The gelatin step is optional, especially if you are using a meatloaf mix, but very helpful if using only beef or pork. Add all the other filling ingredients and mix thoroughly with hands (or with a paddle attachment of a stand mixer).
Stuff the cabbage leaves with the filling starting with the biggest leaves. When you get to the smaller leaves, use 2 for one roll. If you have leaves leftover, reserve 3-4 leaves to cover the top of the cabbage when baking and chop up the rest to use in the sauce.
Sauce:
2 Tbsp olive oil, plus more as needed
Chopped up remaining cabbage leaves
Grated carrots from above
190g diced yellow onion (1 medium)
2 garlic cloves, minced
1/2 cup dry white wine
750g canned or diced chopped tomatoes
1 tsp sugar
1 tsp pomegranate molasses or balsamic vinegar
Preheat the oven to 325F (165C).
Set the pot you used to blanch the cabbage over high heat and add the oil. When the oil is hot, add the chopped up cabbage and cook without stirring until brown. Stir and let it brown again. Repeat a few times until the cabbage is nicely brown. Remove to a bowl and set aside.
Add the carrots, onions, a pinch of salt, and another 1-2 Tbsp olive oil to the pot. Reduce the heat to medium and cook stirring occasionally until the onions are translucent and the vegetables start to brown. Add the garlic and cook stirring occasionally for 1-2 minutes. Add the wine, tomatoes, sugar, pomegranate molasses and salt to taste. Bring to a simmer. Stir in the browned chopped up cabbage.
Remove most of the sauce from the pot leaving a thin layer. Arrange the stuffed cabbage tightly in the pot. You’ll end up with 2 layers. Pour the sauce on top. Cover with the remaining cabbage leaves and a lid or foil. Bring to a simmer on the stove top. Bake in the middle of the oven for 1 hour or until the cabbage is tender and the filling reaches 160F (71C). Make sure to check the top middle rolls since they’ll be the coolest.
Serve as is, or for best results, cool completely and refrigerate overnight, then brown.
Browning and serving:
Remove the cabbage rolls from the sauce, and dry well on paper towels. Set a non-stick skillet over medium heat. Add 1 tsp of butter + 1 tsp of olive oil for every 3 cabbage rolls. When the butter is melted and the foam starts to subside, place the cabbage rolls in the skillet, cover and cook until brown, about 5 min. Regulate the heat so that they don’t brown too fast. Flip, cover, and brown the other side. Flip again, add the sauce, cover and cook until the sauce is bubbly and the filling is at least 130F (55C). Place the stuffed cabbage on a serving plate. Reduce the sauce until syrupy. Taste and correct for salt. Pour over the stuffed cabbage and serve with sour cream and dill.
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How to Make Cabbage Roll Casserole | St. Patrick's Day Recipes | Allrecipes.com
Get the popular recipe for Cabbage Roll Casserole at
In this video, we'll show you a great shortcut to making traditional cabbage rolls. No rolling required. Instead, we make a baked cabbage casserole with cooked ground beef and rice. It has all the flavors of the original dish, but with half the work.
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Cabbage Rolls
Cabbage rolls simple and delicious. We show you how to make these super delicious in this video. They only involve a few simple ingredients and some basic techniques. They are great served up as a lunch or dinner
Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Short Intro Clip: Guitar Logo
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Music (Main Body): Hawaii Sunset
LICENSE CERTIFICATE : Envato Marketplace Item
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This document certifies the purchase of: ONE REGULAR LICENSE as defined in the standard terms and conditions on the Envato Marketplaces.
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Purchase Date: 2013-06-23 11:58:29 UTC
For any queries related to this document or license please contact Envato Support via
Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia