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Cabbage Rolls With Curried Lamb And Rice

lamb, curry

2 heads Savoy cabbage; each 1 1/2 pounds
2 cups chicken stock
1 1/4 cups basmati rice; rinsed
4 teaspoons vegetable oil
2 onions; finely chopped
4 cloves garlic; minced
2 tablespoons minced fresh gingerroot
2 green chili or jalapeño peppers; seeded and minced
2 tablespoons mild curry paste or powder
2 teaspoons ground cumin
1 teaspoon salt
1 pound lean ground lamb or beef
1/3 cup chopped fresh coriander or parsley
1 can (28 oz) tomatoes; pureed
2 cups tomato juice

Curry and ginger turn humble cabbage into a dish fit for company. Serve with raita - a yogurt and cucumber salad - and warm flatbreads such as naan. Reserve the remaining cabbage for soup or slaw. Remove 12 large outer leaves from each cabbage. In large pot of boiling salted water, cook leaves, in batches, for 2 minutes or until softened. Chill under cold running water; drain well. Trim coarse veins. Set leaves aside. Meanwhile, in saucepan, bring stock and rice to boil. Reduce heat to low; cover and simmer for 15 minutes or until tender and liquid is absorbed. Transfer to bowl. In large saucepan, heat oil over medium heat; cook onions, garlic, ginger, chili peppers, curry paste, cumin and salt, stirring, for 5 minutes or until softened. Mix half into rice along with lamb and coriander. Add tomatoes and juice to remaining onion mixture in saucepan; bring to boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Spoon 1/4 cup of the rice mixture onto each cabbage leaf just above base. Fold ends and sides over filling; roll up. Spread 1 cup of the tomato sauce in 16-cup casserole dish or Dutch oven. Top with half of the cabbage rolls; pour 1 cup of the remaining sauce over top. Top with remaining rolls and sauce. Cover loosely with foil and bake in 350ºF oven for about 2 hours or until rolls are tender. (Make-ahead: Chill in refrigerator; cover and refrigerate for up to 1 day or over wrap with heavy-duty foil and - Freeze in rigid airtight container for up to I month. Let thaw completely in refrigerator for 12 to 24 hours; reheat to serve.)

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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