Sweet And Sour Braised Lamb Stuffed Napa Cabbage Rolls

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 head napa cabbage
• 1 lb fresh ground lamb
• 1 (12 ounce) can whole san marzano tomatoes
• 1 small sweet onion, finely chopped
• 2 tablespoons pureed garlic
• 1/4 cup vinegar
• 1/4 cup sugar
• 2 cups chardonnay wine
• 2 cups cooked rice
• 1/4 cup all natural maui maid teriyaki marinade
• 2 tablespoons olive oil
• 2 tablespoons mascarpone cheese
• 2 lemons, juice of
• 2 tablespoons sweet chili sauce
• 2 teaspoons chopped fresh tarragon

Recipe

• 1 place cabbage in salted boiling water for 8 minutes with lemon juice.
• 2 remove cool and separate into individual leafs. make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
• 3 heat a large sauté pan with olive oil over medium heat.
• 4 place onions in pan and sweat for 7 minutes.
• 5 add lamb and sauté for another 10 minutes making sure to break up lamb with a spoon as you sauté.
• 6 add garlic puree and cook till garlic is caramelized.
• 7 now add teriyaki sauce and reduce till mixture has reduced.
• 8 drain off excess liquid and cool mixture at room temperature.
• 9 add cooked rice along with mascarpone cheese and chopped fresh tarragon. combine well.
• 10 take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
• 11 the sauce.
• 12 pulse tomatoes with the liquid in a blender for 20 seconds.
• 13 add tomatoes to a pot along with vinegar, sugar, wine and sweet chili sauce and reduce by 1/3.
• 14 place cabbage rolls in a baking dish and cover with liquid by two thirds.
• 15 cover with aluminum foil and place in a 350f degree oven for 25 minutes.
• 16 serve in a bowl and drizzle sauce over cabbage.