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!"
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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.
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!
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.
This was a hit with my family. Making it agaIn tonight for the 2nd time in a week.
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.
This was a really fun and tasty recipe as Chef Jon's recipes usually are. Next time I make it I would probably increase the seasonings and currant amount to make the flavours punch a bit more. Was good but a touch bland. Feta was really good on top, as well as sour creme, depending on your personal preference. Will definitely be making this one again.
* 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
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