Stuffed Cabbage Rolls with Yogurt Dill Sauce

Preparation

Place head of cabbage in a large pot and cover with water; remove cabbage and set aside. Place pot over high heat and bring water to boiling. Add cabbage, core-end down. Reduce heat to medium. Cover and simmer until leaves are softened, 10 to 12 minutes. Remove cabbage to a bowl of cold water.

Separate 16 large leaves from head of cabbage. Trim tough ribs on back of leaves so that they will roll up easily. Chop enough of remaining cabbage to make 3 cups.

Heat oil in a 12-inch skillet over medium heat; add chopped cabbage, green onions and garlic and cook until tender, about 10 minutes, stirring occasionally. With a slotted spoon, remove to a bowl.

In drippings remaining in skillet, cook lamb over high heat until well browned, stirring frequently. Remove to bowl with cabbage. Place lamb mixture in a food processor and process until finely ground.

In a large bowl, combine lamb mixture with 1/2 cup of the yogurt, 2 tablespoons of dill, TABASCO® Sauce and salt and mix well. Place 3 tablespoons lamb mixture at bottom of a cabbage leaf and roll up tightly to form a 3-inch-long roll, tucking ends in as you roll. Repeat with remaining lamb and leaves.

Preheat oven to 400°F. Place cabbage rolls on a rack in a roasting pan. Add 1 cup boiling water; cover pan tightly with foil and bake 20 minutes or until rolls are hot.

Meanwhile, combine remaining 1 1/2 cups yogurt and 2 tablespoons dill in a bowl and mix well. To serve, remove cabbage rolls to a platter and top with yogurt sauce.