Stuffed Cabbage Rolls
Remove the outer dark green leaves from the cabbage and then remove 8 beautiful, large leaves (save the rest for other purposes). Blanch leaves in boiling salted water, rinse briefly in ice water and drain. Cut the ribs flat. Rinse scallions, trim and cut into rings. Peel garlic and chop finely. Heat 1 tablespoon oil, garlic and ground lamb and fry until crumbly, about 3 minutes, stirring constantly. Pour in the lemon juice and continue to cook until the liquid has evaporated. Stir in scallions and lemon peel and season with salt, pepper, sugar and thyme.
Spread out blanched cabbage leaves, spread the filling on top, turn in edges and roll. Wrap each with a slice of bacon. Secure with toothpicks. Add rolls to a greased oven-proof dish, pour the wine over and seal the dish with aluminum foil or a matching lid. Bake in a preheated oven 180°C (approximately 350°F) for about 1 hour. Serve with mashed potatoes, if desired.