This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 55 min |
| Yield: | 20 rolls |
Ingredients
- 1 tablespoon olive oil
- 2 ounces red onion, diced
- 1 teaspoon chopped garlic
- 1/2 cup red wine
- 1 tablespoon beef base
- 1/2 teaspoon white pepper
- 3 ounces cornstarch
- 2 medium heads green cabbage
- 2 pounds ground lamb
- 3 ounces shredded Cheddar
- 1 ounce whiskey
- 1 ounce red wine
- 1 1/2 cups breadcrumbs
- 1 tablespoon chopped garlic
- 2 1/2 ribs celery, finely diced
- 2 large eggs
- 1 1/2 red bell peppers, finely diced
- 1 green bell pepper, finely diced
- 1 shallot, finely diced
- 1/2 large yellow onion, finely diced
- 1/2 bunch scallions, thinly sliced
- Fine salt and freshly ground white pepper
- 2 sticks (1 cup) butter, melted
Instructions
- For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
- Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
- For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
- Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
- Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
- Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
- Spoon the demi-glace sauce over the cabbage rolls.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 334 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 81 mg |
| Sodium | 494 mg |
Reviews
Great
Awesome recipie, we sautéed the peppers and onion with the garlic in olive oil and let cool before adding to the mix. Also added about a tbs of Worcestershire to both the mix and demi glace, as well as half a lemon juiced to the sauce for sharpness. Our 7 year old had two helpings!
The next time I make it, I would like to add a little heat, maybe a whole bananna pepper to the lamb mix.