My other half is of Ukrainian descent. This is the kind of comfort food he grew up with and frequently requests. They're a bit fidly to make but they really are delicious.
Fill a big stock pot with water (1/2 way up) and bring to the boil.
Remove tough outer leaves from cabbage and cut out the core at the base.
Immerse cabbage in boiling salted water with a splash of vinegar.
Boil for about 5 mins just til the water has penetrated the heart of the cabbage and softened the leaves.
Remove cabbage and set aside still whole.
Empty the water out of the pot and put it back on the heat.
Add 1 Tbsp oil to the pot and fry the lamb chops til browned - remove and set aside.
In a frypan cook onion, bacon and garlic til slightly browned.
Add paprika last and fry 1 more minute.
In a large bowl add all the filling ingredients with the onion mixture and combine - this is best mixed with your hands.
Carefully remove a leaf from the cabbage and lay on a chopping board.
Cut away 3cm of the thick stalk with a 'V' inscision.
Put 3 Tbsp of the mixture onto yhe middle of the cabbage leaf and roll up carefully but not too loosely, tucking the ends back into the package.
In the stock pot, put a layer of chops on the bottom.
Then arrange a layerof the cabbage rolls - put them close together.
Then repeat with more chops and more cabbage rolls.
Pour in the chicken and beef stocks and the passata.
Make sure the liquids are combined.
Bring to the boil then simmer 1 1/2 hours.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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