Lamb and Rice Stuffed Cabbage Rolls

Hearty and satisfying cabbage rolls are stuffed with a mixture of ground lamb, rice, herbs, and spices for a simple supper.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 740 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 cup white rice
• salt and ground black pepper to taste
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 pinch dried oregano
• 4 cloves garlic, crushed
• 1 pound ground lamb
• 2 tablespoons sliced almonds
• 1 cup tomato puree
• 2 tablespoons chopped Italian parsley
• 1 tablespoon dried currants
• 1 head cabbage
• 0.25 cup butter
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 3.5 cups chicken broth
• 0.5 onion, sliced
• 0.5 onion, diced
• 0.25 cup crumbled feta cheese
• 0.25 cup packed chopped Italian parsley

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 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.

Step 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.

Step 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.