CookPal AI
Lamb and Rice Stuffed Cabbage Rolls

Lamb and Rice Stuffed Cabbage Rolls

Cost $18, save $12

Source: Recommended by CookPal

  • 105 Min
  • 4 Servings
  • $18

INGREDIENTS

  • Base Ingredients

    • 🧈 ¼ cup butter
    • 2 tablespoons olive oil
    • 🧅 ½ onion, diced
    • 🧄 4 cloves garlic, crushed
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon cayenne pepper
    • 1 pinch dried oregano
    • 1 pound ground lamb
    • 1 cup white rice
    • 2 teaspoons salt
    • ¼ cup packed chopped Italian parsley
    • 🌰 2 tablespoons sliced almonds
    • 1 tablespoon dried currants
    • 🥬 1 head cabbage
    • salt and ground black pepper to taste
    • 2 bay leaves
    • 🍅 1 cup tomato puree
    • 3 ½ cups chicken broth
    • 🧅 ½ onion, sliced
    • ¼ cup crumbled feta cheese
    • 2 tablespoons chopped Italian parsley

STEPS

1

Melt butter in a skillet over medium heat; heat olive oil in the melted butter. Cook diced onion until translucent, about 8 minutes, add garlic and stir for 1 minute, then add spices and set aside to cool.

2

Combine ground lamb, rice, salt, parsley, almonds, and currants in a bowl. Mix with the cooled onion mixture and refrigerate until ready to use.

3

Bring a large pot of water to boil. Remove the cabbage core, place the head in the boiling water, and cook until leaves start to separate. Cool the separated cabbage leaves.

4

Preheat oven to 350°F (175°C).

5

Fill each cabbage leaf with about ½ cup lamb mixture, roll into logs, and repeat with remaining leaves. Line the casserole dish with extra leaves and arrange rolls on top.

6

Add bay leaves, tomato puree, chicken broth, and sliced onion. Season with salt and pepper, cover with more cabbage leaves, and cover the casserole dish with a lid.

7

Bake in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes until lamb and rice are cooked.

8

Let the dish rest for 30 minutes, then serve with feta cheese and parsley garnish.

NUTRIENTS

Per 1 serving

🔥

740

Calories

  • 32
    Protein
  • 70
    Carbs
  • 39
    Fats

💡 Blanch the cabbage leaves carefully to ensure they don't overcook and tear when rolling.Store leftovers in an airtight container for up to 3 days.Use a mix of fresh and dried herbs for enhanced flavor.