Lamb and Rice Stuffed Cabbage Rolls

Lamb and Rice Stuffed Cabbage Rolls

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Chef John 23801

"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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2 h 45 m servings 740 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 740 kcal
  • 37%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 69.6g
  • 22%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 2564 mg
  • 103%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 23 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
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Least positive

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 ...

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...

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 ou...

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 n...

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...

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.

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. W...

Wow never thought I'd love cabbage. Had a great deal on the ingredients so thought I'd try it out. Smelled great from the start. Made it pretty close to the recipe..though my tomatoe puree wa...

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