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Lamb and Rice Stuffed Cabbage Rolls
Lamb and Rice Stuffed Cabbage Rolls
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
165 minutes
Savory cabbage rolls filled with seasoned ground lamb, rice, and herbs create a comforting meal.
Ingredients:
  • 0.25 cup butter
  • 2 tablespoons olive oil
  • 0.5 onion, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon cayenne pepper
  • 1 pinch dried oregano
  • 1 pound ground lamb
  • 1 cup white rice
  • 2 teaspoons salt
  • 0.25 cup packed chopped Italian parsley
  • 2 tablespoons sliced almonds
  • 1 tablespoon dried currants
  • 1 head cabbage
  • salt and ground black pepper to taste
  • 2 bay leaves
  • 1 cup tomato puree
  • 3.5 cups chicken broth
  • 0.5 onion, sliced
  • 0.25 cup crumbled feta cheese
  • 2 tablespoons chopped Italian parsley
Instructions:
  • In a large skillet over medium heat, melt butter and heat oil. Sauté 1/2 diced onion until translucent, approximately 8 minutes. Add garlic and cook for 1 minute. Remove from heat and mix in 1 teaspoon each of black pepper, cumin, cinnamon, cayenne pepper, and oregano. Allow the mixture to cool to room temperature.
  • In a large bowl, mix together lamb, rice, 2 teaspoons of salt, 1/4 cup of parsley, almonds, currants, and the cooled onion mixture until well combined. Chill in the refrigerator until needed.
  • Fill a large pot halfway with water and bring to a boil. Core the cabbage head and add it to the boiling water. Simmer covered until leaves start to loosen, approximately 5 minutes. Transfer 2 outer leaves to a paper towel-lined plate, cover, and cook for an additional 1 to 2 minutes. Remove the rest of the large leaves to the plate. You'll want 8 large and 7 smaller leaves.
  • Preheat the oven to 350°F (175°C) for the perfect bake.
  • Take 1 cabbage leaf and trim off the root end. Fill each leaf with 1/2 cup of the lamb mixture near the bottom, then roll it into a log shape. Repeat with the remaining lamb mixture and 7 more large leaves until you have 8 delicious cabbage rolls.
  • First, lay down a foundation of 4 or 5 small cabbage leaves at the base of a large casserole dish or Dutch oven. Arrange the cabbage rolls on top, seasoning them with salt and black pepper. Nestle in the bay leaves and tomato puree, then gently pour in the chicken broth. Sprinkle half of a sliced onion over the rolls before topping them with another 3 or 4 cabbage leaves. Finish by covering the casserole to lock in all the flavors.
  • Roast the dish till the lamb is tender and the rice is done, for about 1 hour and 15 minutes to 1 hour and 30 minutes. Rest for 30 minutes, then drizzle pan juices on top, and sprinkle with feta cheese and 2 tablespoons of parsley before serving.

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