Lamb-Stuffed Cabbage Rolls with Green Tahini
At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Instant-read thermometer
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- Pot
- Paring knife
- Chef's knife
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Ingredients
- 1⁄2 cup finely diced white onion
- 2 tbsp. extra-virgin olive oil, plus more for greasing
- 3⁄4 tsp. kosher salt, divided
- 1 small green cabbage (1½ lb.), outer leaves removed
- 1⁄4 cup (1 oz.) bread crumbs
- 1⁄4 cup whole milk
- 1 1⁄4 cups (7 oz.) ground lamb
- 1⁄4 cup (2 oz) pancetta, finely diced
- 1⁄3 cup (1½ oz.) grated Parmigiano-Reggiano
- 1⁄3 cup finely chopped Italian parsley leaves
- 1⁄4 cup finely chopped mint leaves
- 1 large egg
- 1⁄4 tsp. ground cayenne
- 2 cups fresh Italian parsley leaves
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1⁄4 tsp. kosher salt, plus more to taste
- 1⁄3 cup tahini
- 1 tbsp. plus 1½ tsp. fresh lemon juice
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