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Prepare cabbage rolls: In small saucepan over medium-low heat, add onions, olive oil, and ¼ teaspoon sea salt. Cook 20-30 minutes, stirring frequently, until onions turn a deep brown. Remove from heat and let cool.
Meanwhile, bring large pot salted water to boil over high heat, and prepare large ice bath. Using a paring knife, make four 1-inch-wide angled cuts around stem end of cabbage, surrounding core; pull core out. Add cabbage to boiling water, core side down and cook 1–2 minutes, until top leaves start to separate from head. Using tongs and keeping cabbage submerged in water, carefully separate leaves from head. Continue to cook each leaf 3–5 minutes, until just tender at rib; remove and transfer leaves directly to prepared ice bath. Lift leaves from bath and transfer to large plate; set aside while preparing filling. (Maintain water at low boil and reserve ice bath.)
Preheat oven to 400 degrees, and grease 2-quart (7×9-inch) baking dish with olive oil.
In large bowl, briefly soak bread crumbs in milk to moisten. Add lamb, Parmigiano, caramelized onions, parsley, egg, chili flakes, and remaining ½ teaspoon sea salt. Mix well with your hands until combined.
On wide work surface, lay out 8 large cabbage leaves, reserving any leftovers for another use. Spoon ¼ cup meat mixture into center of each leaf, then roll leaves tightly to form logs. Fold and tuck ends to seal, if desired. Transfer to prepared baking dish, and bake 25 minutes until leaves are browned at edges and filling is cooked through (it should register 155°F on a meat thermometer). Serve stuffed cabbage with yogurt or Tahini sauce.