Best Lamb And Rice Stuffed Cabbage Recipes

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LAMB AND RICE STUFFED CABBAGE ROLLS



Lamb and Rice Stuffed Cabbage Rolls image

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!

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h45m

Yield 4

Number Of Ingredients 23

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
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
2 tablespoons chopped Italian parsley

Steps:

  • 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.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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 : Calories 739.9 calories, Carbohydrate 69.6 g, Cholesterol 119.1 mg, Fat 38.6 g, Fiber 11.1 g, Protein 31.5 g, SaturatedFat 16.4 g, Sodium 2564.2 mg, Sugar 17.3 g

LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE



Lamb and Rice Stuffed Cabbage With Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt
1 large head Savoy cabbage, separated into leaves
4 tablespoons olive oil
2 medium onions, chopped
3 tablespoons minced garlic
1 medium carrot, shredded
1 medium parsnip, shredded
2/3 to 3/4 pound ground lamb
3/4 cup short-grain rice
Salt
freshly ground black pepper
One 28-ounce can crushed tomatoes
1/4 to 1/2 teaspoon crushed red pepper, or more to taste

Steps:

  • Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
  • Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
  • Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
  • Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
  • Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams

LAMB-AND-RICE-STUFFED CABBAGE



Lamb-and-Rice-Stuffed Cabbage image

Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 14

Kosher salt and freshly ground pepper
1/2 yellow onion, finely chopped (3/4 cup)
3/4 pound ground lamb
3/4 cup Cooked Brown Rice
1/4 cup pine nuts, toasted and coarsely chopped
1/4 cup dried currants
1/4 teaspoon ground cinnamon
1/3 cup packed chopped fresh dill, mint, or a combination
1 Savoy cabbage (3 pounds)
1 can (15 ounces) tomato sauce
3 tablespoons fresh lemon juice
1 teaspoon sugar
4 teaspoons thinly sliced garlic (from 3 cloves)
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat oven to 350 degrees. Bring a large, deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover; refrigerate about 20 minutes.
  • Meanwhile, using a paring knife, cut out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes.
  • Stir together tomato sauce, lemon juice, sugar, and 1/4 cup water. Season with salt and pepper. Line a 9-by-13- inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about 1/4 cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve.

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