Indian Stuffed Cabbage

[Guest guest]

This recipe is NTized from the NY Times Cookbook entry of " Sahni's

Stuffed Cabbage with Ginger Sauce " . She has some nice books too, if you

like Indian fare. Serves 4-8.

KEEMA (filling for cabbage)

Cook in skillet for 5 minutes:

2 tablespoons butter, ghee or coconut oil

1 finely chopped medium-sized onion

Add to skillet and cook 2 more minutes:

4 large cloves garlic, minced

1 inch slice ginger, peeled and minced

2 fresh hot chiles, seeded and chopped

Add and brown:

2 lbs. ground lamb or beef

Sprinkle in:

1/2 teaspoon turmeric

sea salt, to taste

2 teaspoons garam masala

Take off heat when meat is done and stir in:

1/2 lemon, juiced

2 tablespoons fresh chopped coriander (cilantro)

CABBAGE

Steam 1 head cored cabbage for 15 minutes; cool and peel 14-18 outer

leaves to stuff with keema. Stuff each leaf with a couple tablespoon

fulls of keema, roll and place in 9 x 13 " baking pan, edge down. Shred

and reserve the rest of the cabbage for the yummy sauce.

TOMATO-LEMON-GINGER SAUCE

Cook over medium heat for 5 minutes:

3 tablespoons butter, ghee, or coconut oil

2 thinly sliced onions

Add and cook 2 more minutes:

Shredded inner cabbage leaves

1 1/2 cups finely chopped tomatoes

1 cup water

1 inch piece ginger, minced

1 large lemon, peeled, seeded and thinly sliced

freshly ground pepper, to taste

Pour the sauce over the cabbage and bake at 375 degrees F for 30

minutes, covered. Turn off oven and uncover. Leave in for 10 or more

minutes and serve.

Deanna