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My review
Lamb and Rice Stuffed Cabbage Rolls
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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Ingredients
2 h 45 m servings 740 calsOriginal recipe yields 4 servings (8 cabbage rolls)
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Directions
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- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 740 calories; 38.6 g fat; 69.6 g carbohydrates; 31.5 g protein; 119 mg cholesterol; 2564 mg sodium. Full nutrition
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Reviews
Read all reviews 4157 Ratings
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Most helpful positive review
10/22/2012
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...
Most helpful critical review
10/12/2017
I made it just like the recipe said. I didn't like it because it calls for uncooked rice to be mixed into the meat mixture, It didn't cook it was hard. The flavor was ok but overall I was dis...
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10/22/2012
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...
1/21/2013
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 ...
7/3/2014
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 ou...
4/2/2014
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 n...
10/14/2013
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...
12/18/2015
Flavor is soooo good, even without the currants (couldn't find them at the store). Careful not to overcrowd the pan! The rice was still firm-to-crunchy cause there wasn't enough room for the liq...
9/4/2013
It was better when I used uncooked rice as opposed to already cooked rice but amazing every time!
5/5/2017
Terrific recipe!!! Love Chef John!!! I never heard of the way he gets leaves off the cabbage, but it worked as easily as it did on his video . I followed the recipe exactly and it was terrifi...