Lamb-and-Feta Stuffed Cabbage

FREE RECIPE PREVIEW

Ingredients — preview

• 1 head green cabbage cored. Use a pairing kinife to cut out the bottom. 1 cabbage may be enough for several groups
• 1 pound ground lamb
• 1/2 large onion finely chopped
• 1 large egg
• 6 ounces feta crumbled
• 1/2 cup arborio rice
• 1/4 cup parsley finely chopped
• 1 tablespoon oregano finely chopped

Preparation — preview

1. Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat.

   One cabbage is enough for 2 to 3 groups.

2. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes.
3. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel.
4. Continue boiling the cabbage and removing its leaves in layers as they soften until you get most of the leaves off, about 15 minutes total.
5. Let cool.
6. In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, salt, and pepper. Make sure to season it well with salt. you don't get a second chance to season later.
7. With a paring knife, remove the hard ribs from the cabbage leaves.
8. Cut the larger leaves in half lengthwise.