Lamb and Rice Stuffed Cabbage Rolls

Name: Lamb and Rice Stuffed Cabbage Rolls
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 6 portions
Cuisine: Ukrainian
Ingredients: 1 large cabbage (preferably Savoy); 500 g ground lamb; 1 cup cooked rice; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp salt; 2 cups tomato sauce; 1 tbsp olive oil; 1 tsp sugar; 1/2 tsp black pepper

100 min 6 portions Medium

All Recipes

Delicious lamb and rice stuffed cabbage rolls perfect for a hearty dinner.

Prep

30 min

Cook

60 min

Total

100 min

Servings

Difficulty

Medium

Stuffed cabbage rolls are a beloved dish that combines tender cabbage leaves wrapped around a flavourful filling. This version uses lamb and rice, adding a rich and aromatic twist to the traditional recipe. Lamb and rice stuffed cabbage rolls are perfect for those who love the combination of hearty meat and grains, all wrapped in soft, delicious cabbage leaves. The aromatic spices and herbs elevate this comfort food to a gourmet experience. Whether you're serving a family dinner or entertaining guests, these stuffed cabbage rolls are sure to impress with their robust taste and beautiful presentation.

Ingredients

Servings

For the cabbage rolls

For the sauce

Instructions

Prepare the cabbage

Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge it in boiling water for about 5 minutes until leaves are tender. Separate leaves gently.

Pro tip: Use tongs to remove the cabbage from the water.

Make the filling

In a large bowl, combine the ground lamb, cooked rice, onion, garlic, cumin, paprika, and salt. Mix until well combined.

Pro tip: Use your hands for even mixing.

Stuff the cabbage leaves

Place about 2 tablespoons of the lamb mixture onto each cabbage leaf. Roll the leaf around the filling, tucking in the sides as you go.

Pro tip: Do not overfill to ensure rolls are easily sealed.

Prepare the sauce

In a medium saucepan, heat the olive oil over medium heat. Add the tomato sauce, sugar, and black pepper. Simmer for 5 minutes.

Pro tip: Stir occasionally to prevent sticking.

Assemble the rolls

Preheat your oven to 180°C (350°F). Pour a thin layer of the sauce into a baking dish. Arrange the rolls seam-side down and cover with remaining sauce.

Pro tip: Use a spoon to ensure each roll is well-coated in sauce.

Bake the rolls

Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until the rolls are cooked through and the sauce is bubbling.

Pro tip: Check if rolls are done by cutting one open; the meat should be fully cooked.

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Tips & Tricks

Use Savoy cabbage for easier rolling.
Parboil cabbage leaves to make them pliable.
Let rolls rest before serving for best flavour.

Serving Suggestions

These lamb and rice stuffed cabbage rolls pair beautifully with a side of sour cream or a light yogurt sauce. Consider serving them with a fresh green salad or roasted vegetables for a complete meal. Make-ahead option: Prepare the rolls up to the point of baking, then refrigerate for up to a day. Bake just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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