Good base recipe. Tweaking this to suite your taste makes this dish incredible! My changes: (A modified halving of recipe.) Mix 15 oz. can tomato sauce; 2, 15 oz. cans diced tomatoes (I always have no salt tom's on hand, so the recipe has more salt added); 1 t. salt; 1/2 t. black pepper; 1/4 t. nutmeg; big dash cinnamon; 1 T. apple cider vinegar; some cayenne if you like spicy; (and next time I’m adding some cumin seeds, coarsely ground). Mixing these together the night before and letting it sit in the fridge would probably be good, I do this with my chili recipe and it’s great. Cook 1 C. brown rice. Brown 1 lb. ground lamb with 2 med. red onions, chopped, and 6 cloves of garlic, minced. Drain and add 1/2 t. salt, 1/2 t. black pepper, and some cayenne if you like it spicy. Steam 1 med. head of cabbage (~2 lbs.), chopped for 5 min. or so until at least half-cooked (cabbage with any kind of crunch and I don’t get along). Put all in large bowl and mix well. Pour mixture into 9x13 casserole dish and bake 350F for 1 1/2 -2 hrs, or until cabbage is soft. Stir ~4 times while cooking. Melt some cheese on top in the oven for a few min if desired. As others have said, even better left over. Delish!!!
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