Inspired by
this recipe but with what we had around the house instead; seasonings VERY flexible, vital ingredients are the onion, cabbage, meat, and sweetener (she uses date syrup, we used pomegranate molasses, she notes honey can do in a pinch)
Remember that a whole cabbage is pretty friggin large and get out the big dutch oven or the wok!
Ingredients:
olive oil
2 tbs butter
a couple pinches of fenugreek seeds, smashed in the mortar & pestle
big pinch of saffron
1 sweet onion, thin slice (I forgot and diced this time instead and that also turned out fine)
probably about a third of a cup of pine nuts
1 cabbage, cored & thin slice
1lb ground lamb
a few shakes of coriander, thyme, some salt, pepper, and maybe paprika
about a teaspoon of pomegranate molasses (or whatever sweetener, this is just what we had)
1-1.5 cups rice (we've got some mystery short grain the local Asian mart sells in an unmarked plastic bag)
1/2 cup red lentils (just added this last time, didn't really change the dish but nice added protein & further stretches it)
4 cups chicken stock (beef or veg or water or some combo would probably be fine too)
Add a few big glugs of olive oil and your butter to a pan on medium-low. Once the butter's melted, add in the onions - take these to at least translucent but you can go real dark if you've got time and are feeling indulgent. Scoot the cooked onions to the side and bloom your fenugreek & saffron in the fats for a sec then add & toast the pine nuts. Add the cabbage and mix everything together (or, more honestly, start processing the cabbage while the spices & pine nuts are toasting, add a first bit and mix everything together, chop next bit of cabbage while that bit starts to cook, continue adding & mixing 'til you're through the whole cabbage). Once all cabbage is added, cook a few mins stirring occasionally, then scoot enough to the side to get a sliver of pot bottom in which to try to brown your lamb; mix the further spices into the meat as you brown it. Add your sweetener & mix; add your rice (& lentils if using), mix; add your liquid, lid for 25+ mins (I forgot to check on it and probably went like 40 and it was fine), realize 5 mins in you forgot the salt and go mix that in look this is a very flexible & forgiving dish it's gonna be fine
Makes like at least 8 servings probably more