Recipe by Chef John
"I love lamb burgers and lamb meatballs, so it's no surprise that I love lamb-stuffed cabbage rolls, and I'm happy to report that these particular 'lambage rolls' were the best non-beef version yet!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
packed chopped Italian parsley
salt and ground black pepper to taste
3 1/2 cups
crumbled feta cheese
chopped Italian parsley
I was true to the recipe, with the exception of using raisins instead of currants. The recipe is superb -- with a Moroccan or North African twist. Its blend of lamb, spices, almonds and currants (raisins) give it a mellow, sweet, crunchy and heady flavor. This is all offset by the juiciness of the cabbage roll, braised slowly in a hint of tomato puree and silky chicken broth. It was a breeze to make, using Chef John's tips for steaming the cabbage to remove the leaves, plus his directions for shaping the meat into tiny loaves before stuffing and rolling the cabbage like a burrito. This recipe was unlike any other recipe on this site for stuffed cabbage and it was a joy!
I tried this and the flavor was good but the rice was not properly cooked. It was still hard and crunchy. Maybe it's because I didn't notice I should let it rest for 30 minutes after cooking.
Loved the flavor and texture of the rolls. Did a double batch and froze half. I did use a mix of ½ white rice and ½ wild rice. Made Baked Acorn Squash by Corwynn Darkholm (from this site) as a side. Will definitely make again.
Incredible. Love lamb. What is not to love with a $1 cabbage and oooops $6.99/lb ground lamb. Absolutely delicious and the aroma from the spices in the warm pan.... lovely. Yes, chef, to put the spice in the oil is correct!!! Fat does distribute that through the meat more than actually putting it on the meat. I used 'Jasmine' rice, the only ingredient I changed. Absolute nirvanna with a stuffed cabbage. Thank you for sharing this.
It was better when I used uncooked rice as opposed to already cooked rice but amazing every time!
This was a hit with my family. Making it agaIn tonight for the 2nd time in a week.
Awesome. There are only two of us and we ate these for three days in a row. Few modifications I made. First, I used red rice. Second, I had some Campbell's tomato juice cans and it worked out fine. Third, I added in a dew additional spices I thought would go well into the mix ( personal preference ). Finally, the review that suggested the microwave for the cabbage leaves was awesome. Put the cabbage in a small casserole and added enough water to cover the bottom with about a quarter inch of water. Scored and stabbed into the core of the cabbage. 2 minutes at a time and the leaves came of intact. I didn't burn off my fingers as happens when I boil the cabbage and water gets trapped between the leaves. Nothing like unexpected scalding to put you off enjoying dinner. Finally, used the cooking liquid to create a thicker sauce to drizzle.
Could if I could give this recipe a full 10 stars! It was just the best stuffed cabbage rolls we have eaten - my only change was to use diced tomatoes instead of sauce. I have it on the menu now for a once a month rotation. Thanks for the great recipe, Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Lamb and Rice Stuffed Cabbage Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 347
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make sensational lamb-stuffed cabbage rolls.
These stuffed cabbage rolls make a great dinner for a crowd.
This simple technique makes stuffed peppers even more delicious.