LAMB-STUFFED CABBAGE WITH RED WINE DEMI-GLACE
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.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- 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.
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Ashiq Tanoli
[email protected]I can't wait to try this recipe with different types of meat.
Goutam Mandal
[email protected]This recipe is a great way to use up leftover lamb.
Roton Ray
[email protected]I'm not sure if I would make this dish again, but I'm glad I tried it.
Bilal Sipra
[email protected]This dish is a bit expensive to make, but it's worth it for a special occasion.
Ms tiece
[email protected]I'm looking forward to trying more recipes from this website.
Happy Sk
[email protected]Overall, this is a great recipe that I would definitely make again.
anitosh roy
[email protected]I would have liked more detailed instructions on how to make the red wine demi-glace.
TOXIC Gammer
[email protected]The instructions were easy to follow, and the dish turned out great.
UR USMAN
[email protected]I'm not a huge fan of cabbage, but this dish was surprisingly good.
kliment mihajlovski
[email protected]This dish is perfect for a special occasion dinner.
sajid dar
[email protected]I would definitely recommend this recipe to anyone who loves lamb and cabbage.
Marada Gobbell
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Ayesha Vally
[email protected]The red wine demi-glace was a bit too sweet for my taste, but it was still very good.
Susanto Roy
[email protected]The lamb was so tender and juicy, and the cabbage was cooked to perfection.
Haskaya Keene
[email protected]I've made this dish several times, and it's always a hit with my family and friends.
Niha Rika
[email protected]This lamb stuffed cabbage recipe is a winner! The combination of flavors is amazing, and the red wine demi-glace is the perfect finishing touch.