Bright herbs in a patty of succulent lamb is a perfect meal when fresh herbs are in season.
1⁄2 cup finely diced white onion
3⁄4 tsp. kosher salt, divided
1 small green cabbage (1½ lb.), outer leaves removed
1 1⁄4 cups (7 oz.) ground lamb
½ cup ground lamb liver
½ cup (4 oz) bacon chopped (3 slices)
1⁄3 cup finely chopped Italian parsley leaves
1⁄4 cup finely chopped mint leaves
1 large egg
Preheat the oven to 350°F, and grease a caste iron or casserole dish with fat
Prepare the cabbage leaves:
1- Bring a large pot of salted water to boil over high heat, and prepare a large ice bath.
5-Lift the leaves from the ice bath and drain