Lamb-and-Feta Stuffed Cabbage

Ingredients

• ½ tsp. fennel seeds, crushed
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 tsp. ground cumin
• 1 Tbs. fresh lemon juice
• ¼ cup finely chopped fresh flat-leaf parsley
• 1 15-oz. can crushed tomatoes (about 2 cups)
• + 9 more ingredients
• • ¼ cup olive oil
  • ¹/₃ cup ouzo or sambuca
  • 1 cup lower-salt chicken broth
  • 4 oz. (1 cup) crumbled feta
  • 1 Tbs. finely chopped fresh oregano
  • 1 large yellow onion, finely chopped
  • 1 lb. ground lamb
  • 1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
  • ½ cup short-grain rice, such as Arborio

Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a...

View full recipe at Fine Cooking