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1
Melt butter in large skillet over medium heat; heat oil in the melted butter.
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2
Cook and stir 1/2 diced onion until translucent, about 8 minutes.
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3
Add garlic and cook and stir for 1 minute.
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4
Remove from heat.
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5
Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano.
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6
Set aside to cool to room temperature.
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7
Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl.
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8
Add cooled onion mixture and mix until combined.
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9
Cover and place in the refrigerator until ready to use.
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10
Fill a large pot halfway with water and bring to a boil.
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11
Remove the core from the cabbage head and place the head in the boiling water.
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12
Cover and simmer until leaves begin to fall away, about 5 minutes.
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13
Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes.
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14
Remove the remaining large leaves to the plate.
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15
You will need 8 large and about 7 smaller leaves.
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16
Preheat oven to 350 degrees F (175 degrees C).
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17
Take 1 cabbage leaf and remove the root end.
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18
Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log.
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19
Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
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20
Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves.
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21
Place cabbage rolls on top; season with salt and black pepper.
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22
Add bay leaves and tomato puree.
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23
Pour in chicken broth.
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24
Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves.
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25
Cover casserole.
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26
Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes.
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27
Remove from the oven and allow to rest for 30 minutes.
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28
Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
