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Cabbage Leaves Stuffed With Chestnuts, Meat And Rice
Ingredients1/4 lb Chestnuts shelled and peeled 1 lb lean, ground Lamb 1/4 cup uncooked long grain White Rice washed and drained 1 medium Onion finely chopped 1/3 cup drained, canned Chick Peas shelled 1/2 cup dried Currants 3/4 cup finely chopped fresh Coriander Leaves Salt Freshly ground Black Pepper 1 medium-sized head White Cabbage Freshly squeezed and strained juice of 1 Lemon or to taste 1 tablespoon Sugar Beef Broth Cinnamon |
MethodIn a small saucepan cover the chestnuts with lightly salted boiling water and boil 15 minutes. Drain and chop them. Place the lamb, chestnuts, rice, onion, chick-peas, currants, coriander, and salt and pepper in a bowl. Mix thoroughly, taste for seasoning, and set aside. Prepare the cabbage and stuff if with the meat mixture as directed in the recipe for Cabbage Leaves Stuffed With Meat and Rice (recipe 909). Cover the bottom of a heavy casserole with the reserved inner cabbage leaves to prevent the stuffed leaves burning during cooking. Layer the stuffed leaves, seam sides down and close together, in neat rows over them. Sprinkle with additional salt, lemon juice and sugar. Gently place an inverted plate over the top to keep the stuffed leaves in place while cooking. Add enough broth to reach the plate. Bring to a boil and cover. Reduce the heat and simmer for about 1 hour or until tender, adding more broth if necessary. Sprinkle with the cinnamon and serve the stuffed leaves with their sauce. |
Remarks
Variation: 1 small, peeled, seeded, and chopped tomato may be added with the broth. Omit the sugar and cinnamon. Serve the stuffed leaves sprinkled with minced fresh dill and coriander or parsley.
Variations
See also this version
Cabbage Leaves Stuffed With Chestnuts, Meat And Rice