American · Dinner
Lamb and Rice Stuffed Cabbage Rolls
Ground lamb mixed with rice, onion, and warm spices is rolled into blanched cabbage leaves, then braised in a lightly sweetened tomato sauce until tender. The rolls are finished with fresh dill and pan sauce, served warm as a hearty main.
$6
35 minsPrep
80 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
649Calories
35.2gProtein
42.4gFat
32.1gCarbs
13.9gSugar
6.7gFiber
1567mgSodium
146mgChol
18.1gSat Fat
892mgPotassium
145mgCalcium
3.2mgIron
1.8mcgVitamin B12
28mgVitamin C
gluten-free
egg-free
high-fiber
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Bring a large pot of water to a boil over high heat and blanch the cabbage leaves 3 minutes until pliable, then drain and set aside.
2
Saute
Heat the olive oil in a skillet over medium heat and cook the onion and garlic 4 minutes until softened and translucent.
3
Build
Combine the ground lamb, cooked rice, sauteed onion mixture, paprika, oregano, salt, and pepper, mixing until evenly blended.
4
Stuff
Place a spoon of filling near the base of each cabbage leaf, fold in the sides, and roll into compact seam-down parcels.
5
Simmer
Stir the sugar into the canned tomatoes, nestle the rolls in a wide pan, cover, and braise over low heat 75 minutes until tender.
6
Plate
Transfer the rolls to a plate, spoon over the reduced tomato sauce, and scatter the chopped fresh dill on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground lamb
- 1010 large cabbage leaves (about 5 oz / 140g)
- 2/3 cup130g cooked white rice
- 1 cup150g onion
- 2 cup480g canned crushed tomatoes
- 4 tbsp4 tbsp fresh dill
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp sugar
