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1
Core the fresh cabbage.
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2
I have found no easy way to do this.
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3
I stab around the core of the cabbage at about a 40 degrees degree angle until I can pry the core out of it.
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4
Remove a couple of the outer leaves.
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5
Fill a pot with enough water to submerge the cabbage and bring to a boil over high heat.
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6
Boil the cabbage until the outer leaves are bright green and can be pulled off fairly easily, about 5 minutes.
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7
As they are ready, pull off the leaves with tongs, being careful not to tear them and lay them on a kitchen towel.
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8
Continue boiling the cabbage and removing its leaves.
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9
When all the leaves are collected, which usually takes about 20 minutes, let them cool until easily handled.
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10
In a large bowl, combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, salt and pepper.
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11
With kitchen scissors, remove the hard ribs from the cabbage leaves.
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12
Cut the larger leaves in half lengthwise.
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13
Pour the olive oil into a Dutch oven.
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14
Place a leaf lengthwise in front of you and put about 1-1/2 tablespoons of the lamb mixture on the end closest to you.
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15
Fold the long sides in toward the lamb, and then roll away from you to enclose the meat.
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16
Place each roll in the pot seam side down.
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17
Try to make a single layer, but if necessary make a second layer.
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18
I had about six to go on a second layer.
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19
Heat the water to a boil in a small saucepan and dissolve the chicken bouillon cube in it.
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20
Combine the tomatoes, bouillon broth, and anise in a medium bowl and pour the mixture over the rolls.
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21
Bring to a boil over medium heat.
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22
Reduce to a gentle simmer, cover, and cook for about 75 minutes.
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23
Recipe adapted from Fine Cooking magazine.
