Lamb Cabbage Rolls
recipe

A delicious alternative to traditional rolls, these tasty lamb cabbage rolls are filled with ground lamb and mushrooms.
Preparation Time: Over 60 minutes
Serving Size: 4 servings
Ingredients:
- 1 kg ground lamb
- 300 g fresh mushrooms (e.g., button mushrooms)
- 1 large cabbage
- 1 dl pearl barley (or rice)
- 1 onion
- 2 garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp oil for frying
- 2 dl broth or water
- Fresh parsley for garnish
Instructions:
1. Cook the pearl barley according to the package instructions and set aside to cool.
2. Peel and finely chop the onion and garlic. Chop the mushrooms into small pieces.
3. Heat the oil in a large skillet and sauté the onion and garlic until softened. Add the mushrooms and cook until tender.
4. In a bowl, mix the ground lamb, cooked mushrooms, cooled barley, salt, black pepper, and thyme. Combine well.
5. Remove the cabbage leaves from the stem and blanch them in lightly salted water for a few minutes until softened.
6. Take one cabbage leaf at a time and place about a tablespoon of filling in the center. Fold the edges over the filling and roll tightly into a roll.
7. Place the rolls in a baking dish. Pour the broth or water over them.
8. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 45-60 minutes.
9. Serve the rolls warm, garnished with fresh parsley.
Nutritional Information (per roll, approx. 100 g):
- Energy: 210 kcal
- Protein: 18 g
- Fat: 12 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Salt: 0.6 g

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