Potato Stuffed Cabbage Rolls in Tomato Sauce


Part Eastern European, part Turkish, these stuffed rolls are a pleasant departure from cabbage slaws, braises and soups. The cooked ground lamb in the rolls is optional and can be omitted or easily replaced with crumbled tempeh or roasted roots. Serves 3-4.

6 cabbage leaves
4 medium potatoes, peeled and quartered
2 garlic cloves, smashed
1/2 lb. chevre
1/2 cup milk
1/2 lb. cooked, ground lamb (optional)
2 tsp sunflower oil
1/2 onion, finely chopped
1 cup tomato puree
1 tsp ground cumin
2 tsp paprika
1/2 tsp ground coriander
salt and pepper to taste

Pre-heat oven to 350°F. Cook potatoes and garlic in salted, boiling water until tender, about 15 minutes. Drain potatoes, saving the hot cooking water in a pan. Mash the potatoes with cheese, milk, salt and pepper. Mix in cooked, ground lamb (optional). Set aside.

In a large skillet saute onion in oil. Add tomato sauce and spices and simmer for 10 minutes or until the sauce comes together and thickens slightly. Set aside.

Dip a cabbage leaf into the hot potato water until softened, then drain. Spoon about 1/4 cup of potato mixture into the center of the leaf. Roll tightly and place in an oiled baking dish, making sure the seam side faces down. Repeat with remaining leaves. Pour tomato sauce on top of the rolls. Cover with foil and bake until rolls are cooked through and sauce is bubbling, about 25-35 minutes.

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