Roasted lamb filled with fermented cabbage from Brestovo

Directions

1. 300 ml of oil paint are heated and poured onto previously washed rice. ≈ 3 min
2. The rice is cooked until it turns a golden color. ≈ 3 min
3. Next, cooked and chopped rice is added. ≈ 3 min
4. We mix everything thoroughly and then remove it from the heat. ≈ 3 min
5. We add finely chopped onion and parsley. ≈ 3 min
6. We add black pepper and salt for flavor. ≈ 3 min
7. Then, half a litre of hot water is added, and the mixture is simmered over low heat for 10 minutes. ⏱ 10 min
8. The lamb, which had been seasoned inside and out beforehand, is then stuffed with this mixture. ≈ 10 min
9. I close it with a needle and thread. ≈ 3 min
10. Finally, the outside of the lamb is coated with pork fat. ≈ 3 min
11. The cabbage, which had been pre-cut, is mixed with the remaining oil paint and 300g of water, and then cooked over low heat for 10 minutes. ⏱ 10 min
12. In a large baking dish, the cabbage is arranged, and then a metal rack is placed on top, on which the stuffed lamb is placed. ⏱ ≈ 10 min
13. The lamb is covered in cabbage leaves. ≈ 3 min
14. It is cooked in a pre-heated oven, using a wood-fired stove. ⏱ ≈ 35 min
15. Inside the oven, a container filled with water is placed, and the oven is closed with a wooden board and covered with clay. ⏱ ≈ 35 min
16. The cooking time is approximately 6 to 8 hours. ⏱ 8 hr