Recipe - Stuffed Cabbage Rolls With Yogurt Dill Sauce

3 pound Green cabbage; cored
2 tablespoon Olive oil
3 lg Green onions; cut or sliced up
2 lg Garlic cloves; minced
1 pound Ground lamb
2 cup Plain yogurt; divided
4 tablespoon Fresh snipped dill; divided
1 One half teaspoon TABASCO pepper sauce
1 One half teaspoon Salt

Over high heat, heat large pot of water to boiling. Add cabbage, coreend
down. Reduce heat to medium. Cover and simmer until leaves are softened,
1012 minutes. Remove cabbage to bowl of cold water. Separate 16 large
leaves from head of cabbage. Trim tough ribs on back of leaves so that they
will roll up easily. Chop enough of remaining cabbage to make 3 cups.

In 12inch skillet, over medium heat, in hot oil, cook chopped cabbage,
green onions and garlic until tender, about 10 minutes, stirring
occasionally. With slotted spoon, remove to bowl. In drippings remaining in
skillet over high heat, cook ground lamb until well browned on all sides,
stirring frequently. Remove to bowl with cabbage.

In food processor, blend lamb mixture until finely ground. In large bowl,
toss lamb mixture with One half cup yogurt, 2 tablespoons dill, TABASCO sauce
and salt to mix well. Place 3 tablespoons lamb mixture at bottom of cabbage
leaf and roll up tightly to form a 3inchlong roll, tucking ends in as you
roll. Repeat with remaining lamb and leaves.

Preheat oven to 400øF. Place cabbage rolls on rack in roasting pan. Add 1
cup boiling water; cover pan tightly with foil. Bake 20 minutes or until
rolls are hot.

Meanwhile, in medium bowl, combine remaining 1 One half cups yogurt and 2
tablespoons dill. To serve, remove cabbage rolls to platter; top with
YogurtDill Sauce.

Makes 4 servings.

Nutritional information per serving: 309 Calories, 28 g protein, 18 g
carbohydrate, 14 g fat, 66 mg cholesterol, 971 mg sodium.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 9, 1998