Mediterranean Lamb Stuffed Cabbage Rolls

1

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for 3-5 minutes until the outer leaves soften. Peel off 8-10 large leaves and set aside to cool.

2

In a large mixing bowl, combine the ground lamb, cooked rice, half of the chopped onion, minced garlic, parsley, oregano, 1 teaspoon of salt, and a pinch of black pepper. Mix until well combined.

3

Lay a cabbage leaf flat and cut out the thickest part of the rib at the base. Place about 1/3 cup of the meat mixture in the center of the leaf.

4

Fold the sides of the leaf over the filling and roll it up tightly from the bottom. Repeat with the remaining leaves and filling.

5

In a large deep skillet or Dutch oven, heat the olive oil over medium heat. Sauté the remaining chopped onion until soft, about 3 minutes.

6

Pour in the crushed tomatoes, chicken broth, and lemon juice. Season the sauce with a pinch of salt and pepper. Bring to a simmer.

7

Carefully place the cabbage rolls seam-side down into the sauce. Spoon some sauce over the tops of the rolls.

8

Cover the pot with a lid and reduce the heat to low. Simmer gently for 45 to 50 minutes, or until the cabbage is tender and the meat is cooked through.

9

Serve hot, spooning the excess tomato sauce over the rolls.