Lamb and Rice Stuffed Cabbage Rolls


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!

Prep Time:
30 mins
Cook Time:
1 hrs 45 mins
Additional Time:
30 mins
Total Time:
2 hrs 45 mins
8 cabbage rolls


  • 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 (Optional)

  • 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 (Optional)

  • 2 tablespoons chopped Italian parsley (Optional)


  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.

Nutrition Facts (per serving)

740 Calories
39g Fat
70g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 740
% Daily Value *
Total Fat 39g 49%
Saturated Fat 16g 82%
Cholesterol 119mg 40%
Sodium 2564mg 111%
Total Carbohydrate 70g 25%
Dietary Fiber 11g 40%
Total Sugars 17g
Protein 32g
Vitamin C 127mg 634%
Calcium 258mg 20%
Iron 7mg 40%
Potassium 1271mg 27%

* 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.

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