Lamb Stuffed Cabbage Rolls 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-STUFFED CABBAGE WITH RED WINE DEMI-GLACE



Lamb-Stuffed Cabbage with Red Wine Demi-Glace image

This is not a traditional Irish dish, but it uses standard Irish ingredients in a modern way. It has become one of the most popular dishes on the menu at The Irish Rover.

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 20 rolls

Number Of Ingredients 23

1 tablespoon olive oil
2 ounces red onion, diced
1 teaspoon chopped garlic
1/2 cup red wine
1 tablespoon beef base
1/2 teaspoon white pepper
3 ounces cornstarch
2 medium heads green cabbage
2 pounds ground lamb
3 ounces shredded Cheddar
1 ounce whiskey
1 ounce red wine
1 1/2 cups breadcrumbs
1 tablespoon chopped garlic
2 1/2 ribs celery, finely diced
2 large eggs
1 1/2 red bell peppers, finely diced
1 green bell pepper, finely diced
1 shallot, finely diced
1/2 large yellow onion, finely diced
1/2 bunch scallions, thinly sliced
Fine salt and freshly ground white pepper
2 sticks (1 cup) butter, melted

Steps:

  • For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat.
  • Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm.
  • For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F.
  • Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves.
  • Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated.
  • Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour.
  • Spoon the demi-glace sauce over the cabbage rolls.

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

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

LAMB STUFFED CABBAGE ROLLS



Lamb Stuffed Cabbage Rolls image

You'll love this twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 savoy cabbage
1 lb minced lean lamb
1 onion, finely chopped
1/2 cup breadcrumbs
1 egg
1 tablespoon minced fresh cilantro
1/2 inch fresh ginger, finely chopped
1 fresh red chili pepper, minced
1 garlic clove, minced
salt & freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
half of the savoy cabbage, thinly sliced
2 garlic cloves, minced
1/2 inch fresh ginger, peeled and finely grated
3 tomatoes, seeded and chopped
4 cups veal stock
roasted potatoes, for serving
chive sour cream, for serving
1 cup Greek feta cheese, crumbled, for garnish

Steps:

  • For the cabbage rolls:.
  • Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.
  • In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use.
  • Preheat the oven to 350 degrees F.
  • Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook.
  • For the sauce:.
  • In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes.
  • Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes.
  • For serving:.
  • Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.

Nutrition Facts : Calories 228.9, Fat 10.7, SaturatedFat 3, Cholesterol 79.5, Sodium 140.2, Carbohydrate 13.5, Fiber 1.9, Sugar 4.2, Protein 19.4

MEDITERRANEAN STUFFED CABBAGE ROLLS



Mediterranean Stuffed Cabbage Rolls image

I love stuffed cabbage. I have made them with turkey, beef, chicken, all vegetables ... so I figured I would try a little twist on the traditional and go for a bit of a Mediterranean flavor.

Provided by SarasotaCook

Categories     Lamb/Sheep

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16

1 head cabbage, around 3 lbs
1 lb lamb, ground
1 cup couscous (Israeli, the larger grains)
1/2 cup onion onion, chopped fine
1 cup feta cheese, crumbled
1/2 chopped black olives
1/3 cup pine nuts, chopped fine
1 egg
2 teaspoons garlic, minced
1 teaspoon oregano, dried
2 tablespoons parsley, fresh
1 teaspoon ground cumin
28 ounces tomatoes, chopped
3 tablespoons tomato paste
1 1/2 cups white wine
2 tablespoons shallots, minced

Steps:

  • Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
  • Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
  • Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
  • The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
  • Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.

Nutrition Facts : Calories 358.3, Fat 14.7, SaturatedFat 5.7, Cholesterol 69.9, Sodium 321.9, Carbohydrate 32.9, Fiber 5.8, Sugar 8.9, Protein 17.9

STUFFED CABBAGE BALLS WITH LAMB



Stuffed Cabbage Balls With Lamb image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, appetizer

Time 1h45m

Yield Twenty to 24 cabbage balls

Number Of Ingredients 20

1 large or 2 small heads cabbage, about 4 1/2 pounds
1 pound lean ground lamb
1 tablespoon corn, peanut or vegetable oil
3 1/2 cups finely chopped onions
2 teaspoons finely minced garlic
1 cup finely chopped green pepper
1 cup finely chopped celery
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup fine, fresh bread crumbs
1/3 cup finely chopped fresh dill
2 eggs, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon dried, hot red-pepper flakes
2 tablespoons butter
2 bay leaves
4 whole cloves
2 cups crushed or chopped canned imported tomatoes
2 cups fresh or canned chicken or beef broth

Steps:

  • Carefully cut away the bottom center core of the cabbage. Pull off and discard any tough or blemished outer leaves.
  • Bring enough water to the boil to cover the cabbage when it is added. Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
  • Drain the cabbage and run it briefly under cold water. Place the cabbage cored side down to drain further.
  • Put the lamb in a mixing bowl and set aside.
  • Meanwhile, heat the oil in a skillet and add two cups of the onions and one teaspoon of the garlic. Cook briefly, stirring, and add the green pepper and celery. Sprinkle with the cumin and turmeric and stir. Cook over medium-low heat about five minutes. Spoon the mixture onto a plate to cool.
  • Preheat the oven to 375 degrees.
  • Add the bread crumbs, dill and eggs to the lamb. Add the cooled onion and garlic mixture, salt, pepper and hot red-pepper flakes. Mix thoroughly with the hands.
  • Lay out a rectangle of cheesecloth of double thickness measuring about 12 by 10 inches (folded measure).
  • Place one of the largest leaves, rounded side up, in the center of the cheesecloth. Cover with a second, somewhat smaller, leaf. Fill the center of the second leaf with three or four tablespoons of filling.
  • Bring up the four corners of the cheesecloth and twist the ends together over a bowl. This will shape the leaves into a compact round. It is not necessary to use string. Remove the cabbage ball from the cheesecloth. Continue making the balls until all the leaves and filling are used. There should be about 20 to 24 cabbage balls.
  • Heat the butter in a heavy casserole or baking dish large enough to hold all the cabbage balls in one layer. Add the remaining one and one-half cups of onions and the remaining one teaspoon garlic and cook briefly, stirring. Add the bay leaves and whole cloves. Arrange the cabbage balls seam side down in the casserole.
  • Blend the tomatoes and broth and pour this around the cabbage balls. Sprinkle with salt and pepper. Cover closely with a heavy lid or aluminum foil and place in the oven. Bake 50 minutes. Remove the cover and continue to bake 10 minutes.
  • Remove the bay leaves. Serve hot or cold with the pan juices.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams

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From pinterest.ca


LAMB STUFFED CABBAGE ROLLS!
A wonderful slow simmered inspired main dish, Lamb and Rice Stuffed Cabbage Rolls. Ground lamb makes for a unique and delicious taste. I have had beef cabbage rolls before, but these are so much more tasty. This recipe makes 14 stuffed rolls which the leftovers can easily be frozen to enjoy later. Expressing Your Love Through Food! INGREDIENTS 2 lbs of Ground Lamb 3 …
From myinspiredrecipes.com


RUSS PARSONS' LAMB-STUFFED CABBAGE ROLLS - THE WEDNESDAY CHEF
2007-03-06 Lamb-Stuffed Cabbage Rolls Serves 6. 1/3 cup pine nuts 1 pound ground lamb 3/4 cup rice 2/3 cup chopped cilantro (or parsley) 1 teaspoon ground cumin 1 tablespoon plus 1 teaspoon salt 1 egg 1 1/2 cups white wine, divided Freshly ground pepper 1 (3-pound) cabbage 2 tablespoons minced shallots 2 tablespoons olive oil 1 (28-ounce) can crushed ...
From thewednesdaychef.com


TURKISH CABBAGE ROLLS - SUPERIOR FARMS
2022-06-21 5 Make the filling: In a medium bowl, place the lamb, drained bulgur wheat, garlic, Turkish tomato sauce, salt, spices, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined. 6 Assemble the Cabbage Rolls: Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom ...
From superiorfarms.com


LAMB AND FETA CABBAGE ROLLS - SAN PASQUAL’S KITCHEN
2014-11-06 In a large bowl, combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2-1/2 teaspoons of salt, and 1 teaspoon of pepper. With kitchen scissors, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.
From sanpasqualskitchen.com


IRISH LAMB STUFFED CABBAGE ROLLS - THERESCIPES.INFO
Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan. Dissolve bouillon in boiling water, add beer and pour over cabbage rolls. Cover tightly and bake 1 1/2 hours. Remove from oven and pour out 1 cup of liquid. Melt butter in a saucepan, add flour, stir and cook over low heat 1 ...
From therecipes.info


TURKISH CABBAGE ROLLS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-02-03 Make the filling: In a medium bowl, add the lamb, soaked and drained bulgar wheat, garlic, Turkish tomato sauce, salt, spices, pine nuts, and dried apricots, mix until well combined. Place a blanched cabbage leaf on a cutting board. Cut …
From sweetandsavorymeals.com


19 INTERNATIONAL STUFFED CABBAGE ROLL RECIPES - THE SPRUCE EATS
2020-09-17 Barbara Rolek. This recipe for Czech /Slovak stuffed cabbage, or holubky, uses ground beef and pork, rice, canned tomato soup, and undrained sauerkraut, and is cooked in a pressure cooker, so it's fast. Instead of using tomato soup, low-sodium V8 juice or tomato sauce can be used. Continue to 13 of 19 below. 13 of 19.
From thespruceeats.com


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