Sweet and Smoky Cabbage Rolls with Lamb and Tomato


STUFFED CABBAGE is such a warm and homey dish. I didn't appreciate it until I was an adult; when I was a kid, ground meat rolled up in cabbage seemed rather unappealing, to say the least. Now, however, it's just the sort of comfort food I love. This recipe pares down the work of the traditional version and substitutes leaner, yet more flavorful, lamb for the beef. • Serves 4 to 6


1 large head napa cabbage
1 tablespoon unsalted butter
1 pound ground lamb
1 medium onion, diced
4 cloves garlic, minced
One 28-ounce can diced tomatoes, with their juices
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 cup cooked white rice, from ⅓ cup rice steamed in ⅔ cup water
¼ cup Worcestershire sauce
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika

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