IRISH LAMB STUFFED CABBAGE ROLLS

FOR THE LAMB FILLING:
1 pound ground American Lamb
1/4 cup instant rice
1 egg, beaten
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
8 large cabbage leaves, blanched
FOR THE SAUCE:
1 can (15 ounces) stewed tomatoes
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup lemon juice
3 tablespoons brown sugar, packed
1 teaspoon paprika

In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice. Form into 8 rolls, 3 inches long. Place in center of each cabbage leaf; roll up, tucking in sides. Place seam-side down in an 11x7-inch baking dish; set aside.

In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika. Pour over lamb cabbage rolls.

Cover and bake in 350 degrees F oven for 50 to 60 minutes.

Servings: 4
Source: American Lamb Board