Lamb & Kimchi Stuffed Cabbage Rolls
Greenpoint! This charming Polish neighborhood nestled in Brooklyn is where I call home. And living in this hood brings the added perks of delicious meats & Polish classics like stuffed cabbage rolls - a mainstay in my diet that really brings the comfort in the coldest months of winter.
Search LAMB on this site and you'll quickly learn that it's one of my favorite proteins. This recipe ties together lamb & kimchi AKA Lambchi into an incredibly satisfying bundle of culinary happiness that you just have to taste to believe. The rich, gamey lamb is perfumed & braised with the funk & spice of kimchi. It is truly something to behold not to mention this recipe yields 14 rolls! Feel free to half it for smaller gatherings. Enjoy!
INGREDIENTS:
3lbs 80/20 ground lamb
2 cups rice, uncooked long grain
2 eggs
2 cups kimchi, diced
1 bunch green onions, diced
½ cup flat leaf parsley, chopped
3 cloves garlic, minced
1 TBSP Kosher salt
2 tsp freshly ground black pepper
2 tsp gochugaru
2 large heads cabbage
Kosher salt & freshly ground black pepper to taste
2 TBSP gochujang
3 cups tomato puree
2 quarts chicken or vegetable broth
2 bay leaves
1 large onion, sliced
In a large bowl, mix together the ground lamb, rice, eggs, kimchi, green onions, flat leaf parsley, garlic, Kosher salt, freshly ground black pepper, and gochugaru. Mix to fully combine, cover, and chill in the refrigerator until needed.
Cut the core out of a head of cabbage using a paring knife. Bring a half full pot of water to the boil and drop in the cabbage. Using tongs, remove the individual cabbage leaves as they separate about every minute.
Divide the lamb stuffing evenly and form into 12 - 16 loaves. Shave the rib at the base of each cabbage leaf using a paring knife so that it rolls evenly. Wrap each loaf in a large cabbage leaf, tucking in the sides. Be sure to not roll tightly as they will expand once cooked. Line the bottom of a dutch oven or large pot with a few cabbage leaves and half of a sliced onion. Place the rolls in and season with Kosher salt and freshly ground black pepper.
Mix together the gochujang and tomato puree. Pour half over the rolls. Continue to layer the rolls topping them with the remaining tomato sauce, onion slices and cabbage leaves. Season to taste with Kosher salt and freshly ground black pepper. Pour in about 2 quarts of chicken or vegetable stock until the liquid level reaches just above the rolls.
Cover with a heavy lid and place into a preheated 350F oven for an hour and 45 minutes or until fork tender. Once done, remove from the oven and let sit for 30 minutes covered to allow the cabbage to continue to soften.
