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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 cals
Original recipe yields 4 servings (8 cabbage rolls)

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Directions

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  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now

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 40
  1. 56 Ratings

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Most helpful positive review

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

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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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...

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 ...

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...

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...

It was better when I used uncooked rice as opposed to already cooked rice but amazing every time!

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...

This was a hit with my family. Making it agaIn tonight for the 2nd time in a week.