Lamb and Rice Stuffed Cabbage Rolls Recipe - Allrecipes.com
Lamb and Rice Stuffed Cabbage Rolls Recipe
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Lamb & Rice Stuffed Cabbage Rolls
See how to make sensational lamb-stuffed cabbage rolls. See more
  • READY IN hrs

Lamb and Rice Stuffed Cabbage Rolls

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 cabbage rolls Change Servings
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Directions

  1. Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
  2. Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
  3. Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
  6. Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
  7. Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 45 mins
  • READY IN 2 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2012

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!

 
Most Helpful Critical Review
Apr 13, 2013

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.

 

18 Ratings

Jan 21, 2013

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.

 
Oct 14, 2013

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.

 
Sep 04, 2013

It was better when I used uncooked rice as opposed to already cooked rice but amazing every time!

 
Oct 30, 2012

This was a hit with my family. Making it agaIn tonight for the 2nd time in a week.

 
Jul 03, 2014

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.

 
Apr 02, 2014

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.

 

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Nutrition

  • Calories
  • 740 kcal
  • 37%
  • Carbohydrates
  • 69.6 g
  • 22%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 2661 mg
  • 106%

* Percent Daily Values are based on a 2,000 calorie diet.

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