*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.
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 (raisins) give it a mellow, sweet, crunchy and heady flavor. This is all offset by the juiciness of the cabbage roll, braised slowly in a hint of tomato puree and silky chicken broth. It was a breeze to make, using Chef John's tips for steaming the cabbage to remove the leaves, plus his directions for shaping the meat into tiny loaves before stuffing and rolling the cabbage like a burrito. This recipe was unlike any other recipe on this site for stuffed cabbage and it was a joy!
Loved the flavor and texture of the rolls. Did a double batch and froze half. I did use a mix of white rice and wild rice. Made Baked Acorn Squash by Corwynn Darkholm (from this site) as a side. Will definitely make again.
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 now for a once a month rotation. Thanks for the great recipe, Chef John.
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 out fine. Third I added in a dew additional spices I thought would go well into the mix ( personal preference ). Finally the review that suggested the microwave for the cabbage leaves was awesome. Put the cabbage in a small casserole and added enough water to cover the bottom with about a quarter inch of water. Scored and stabbed into the core of the cabbage. 2 minutes at a time and the leaves came of intact. I didn't burn off my fingers as happens when I boil the cabbage and water gets trapped between the leaves. Nothing like unexpected scalding to put you off enjoying dinner. Finally used the cooking liquid to create a thicker sauce to drizzle.
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 spice in the oil is correct!!! Fat does distribute that through the meat more than actually putting it on the meat. I used 'Jasmine' rice the only ingredient I changed. Absolute nirvanna with a stuffed cabbage. Thank you for sharing this.
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 liquid to circulate. We still ate them up! Will be making again very soon.
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 terrific! Never really used currents but the combination of his recipe was delicious!