Feta Supreme

Here's a twist on old-fashioned cabbage rolls. Ground lamb, soy sauce and feta cheese punch up the flavors in this longtime favorite, which feeds a crowd.

  • 10 ounces chopped ripe tomato
  • 1 pound ground lamb, browned and drained
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons soy sauce
  • 2 cups cooked rice
  • 1/4 cup chopped fresh parsley
  • 12 ounces feta cheese, crumbled
  • Water
  • 20 cabbage leaves
  • 2 cups whole tomatoes in puree
  • 1-2 cups vegetable cocktail juice, such as V-8, to taste
  • 2 bay leaves

Mix the ripe tomato, cooked lamb, salt, pepper, thyme, soy sauce, rice, parsley and feta cheese. (This will make enough filling for 16 to 20 cabbage leaves.)

Parboil (1-2 minutes) a cabbage head in water and remove 20 leaves, returning the cabbage to the water as needed to soften leaves.

Place { 1/4} cup stuffing on the bottom of each cabbage leaf; roll up and place in a large saute pan. Cover with the whole tomatoes in puree and the vegetable cocktail juice. Tuck in the bay leaves.

Cover and simmer on top of the stove for 35-50 minutes. The rolls can be made a day ahead and then reheated, covered, for 45-50 minutes in a 350-degree oven.

Makes 12 servings.