'Hearty' Stuffed cabbage rolls
Lamb hearts are a fantastic ingredient, no organ flavour to them at all just pure lamby goodness and this turned out really well.
Ingredients:
1 cabbage
6 lamb hearts
2 tsps of cinnamon
2 tbsp of cumin
1 large onion, finely chopped
2 large cloves of garlic
1 large tin of crushed tomatoes
Chicken stock
Salt & pepper
Butter
1 egg
Parsley
2 bay leaves
1 tbsp tomato paste
1/2 cup brown rice, cooked (or 1/8 cup of uncooked white rice but the brown rice is so much nicer in this)
Sweat the onions on a low heat with 75g of butter and a pinch of salt until softened and translucent.
Cut the tubes out of the hearts and whack them in a food processor or grinder until well ground.
Add the onions, spices, parsley, egg, garlic and rice. Place in the fridge.
Bring a large pot of water to a boil, add the whole cabbage (remove the core first) as each layer of leaves become soft remove them and set them aside until you have at least 6-8 large leaves.
Form logs out of the mixture and place it at the base of a cabbage leaf, wrap it tightly with the leaf like a burrito and place them in a large dutch oven.
Add the tomato paste, can of tomatoes and enough chicken stock to just cover the rolls. Add your bayleaf and cook for an hour and a half at 180 degrees with the lid on.
Serve on rice or with mashed spuds.
This is seriously good and makes a ton of rolls and considering that lamb hearts cost about 50 cents each it's also very economical too.
Really nice on cold evenings.
