Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.
WHAT DOES GROUND LAMB TASTE LIKE?
If you’ve never tried ground lamb before, it’s worth giving it a try to see if you enjoy its rich, savory taste. Eating lamb is part of my Serbian heritage. In fact, I’m quite sure lamb was given to me in my baby bottle.
Ground lamb has a distinct flavor that sets it apart from other types of ground meat. The taste of ground lamb can be described as rich, slightly gamey, and savory. It has a strong, earthy flavor that is similar to that of lamb chops or other lamb cuts. Some people may find the taste of lamb to be a bit too strong, while others enjoy it as a flavorful alternative to beef or pork.
TIPS ON MAKING THE BEST GROUND LAMB CABBAGE ROLLS
Although not traditional, I loved changing up a classic Cabbage Roll recipe by substituting ground beef with ground lamb. In addition, the use of lamb called for a variety of spices that would not normally be used when making the traditional recipe.
Here are a few tips to use when making these Lamb Stuffed Cabbage Rolls:
- Salt the water for wilting the cabbage
- Do NOT boil the leaves…a simmer is all you need to wilt the cabbage leaves (this will only take a few minutes)
- Boiling the delicate leaves will make them fall apart
- Drain the leaves on paper towels to soak up any excess water
- Add the seasonings to the ground lamb, first
- Do NOT over mix the meat mixture
- Add the leftover raw, inner cabbage leaves to the bottom of the oven-safe pot to ensure the potatoes do not burn
- Season every layer with a touch of salt and pepper (including the chopped tomatoes)
- You can use whole tomatoes…just crush with your hands prior to adding them to the pot
- Roll the stuffed cabbage rolls as tight as you can
- Add enough stock to the pot to at least cover the cabbage rolls by half
- Form meatballs with any leftover meat and add them to the pot
HOW TO SERVE AND STORE LEFTOVER CABBAGE ROLLS
This Ground Lamb Cabbage dish is a hearty, one-pot meal. Serve the stuffed cabbage and potatoes with crusty bread, and/or a side salad. If you desire, top with sour cream or a yogurt sauce.
How to Store Cabbage Rolls
After making a delicious batch of Ground Lamb Cabbage Rolls, you may be wondering how to store them properly. Fortunately, cabbage rolls are easy to store and can be kept in the fridge or freezer for later consumption.
To store cabbage rolls in the fridge, place them in an airtight container. Make sure the cabbage rolls are completely cooled down before storing them in the fridge. Cabbage rolls can be stored in the fridge for up to 3-4 days. To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes, or until heated through.
Freezing Cabbage Rolls
If you want to store cabbage rolls for a longer period of time, freezing them is a great option. To freeze cabbage rolls, place them in an airtight container, or freezer-safe bag. Cabbage rolls can be stored in the freezer for up to 2-3 months.
When reheating frozen cabbage rolls, it’s important to thaw them first. You can do this by placing them in the fridge overnight. Once thawed, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 25-30 minutes, or until heated through.
When storing and reheating cabbage rolls, it’s important to keep food safety in mind. Always make sure that the cabbage rolls are heated to an internal temperature of 165°F before consuming. This will help prevent any food-born illnesses and ensure that your cabbage rolls are safe to eat.
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Ground Lamb Cabbage Rolls
- Total Time: 2 hours, 15 minutes
- Yield: 4 servings 1x
Description
Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.
Ingredients
- 1 1/2 pounds ground lamb
- 1 large head Napa cabbage
- 1 28-ounce can whole or chopped tomatoes
- 2 russet potatoes, peeled and thick-sliced
- 2 1/2 teaspoons salt, divided
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- 2 teaspoons lemon zest
- 3 garlic cloves, minced
- 1/4 white onion, minced
- 3/4 cup cooked rice
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 egg
- 3 1/2 to 4 cups chicken stock
Instructions
- Preheat oven to 350°.
- Bring a pot or deep pan of water almost to a boil.
- Trim the bottom core of the Napa cabbage to release the leaves (you should get about 8 large leaves).
- Salt the water. Add the cabbage leaves and cook for about 2 minutes to wilt.
- Transfer onto paper towels to dry.
- Add the ground lamb to a large bowl. Sprinkle the meat with 1 teaspoon salt, the black pepper, cumin, coriander, and oregano.
- Add the lemon zest, minced garlic and onions, cooked rice, fresh parsley and egg.
- Mix just until fully incorporated (Do NOT over mix).
- Lay down one wilted cabbage leave onto a flat surface.
- Trim away any hard core.
- Grab some of the meat mixture and place on the core end.
- Roll once, grab the sides and fold them on the top. Continue rolling to form.
- Finish the remaining.
- Form meatballs with any of the remaining meat mixture.
- Line the bottom of an oven-safe, heavy bottom pot with the leftover raw cabbage leaves.
- Add the sliced potatoes in a single layer. Season with a touch of salt and pepper.
- Spoon on about 3/4 of the chopped tomatoes. Season with a sprinkling of salt.
- Place the cabbage rolls. Top with the remaining tomatoes.
- Pour in the stock (Enough to cover the cabbage rolls by half).
- Cover and bake for 2 hours.
- Serve the cabbage rolls with the melty potatoes. Garnish with fresh chopped parsley and cracked black pepper.
- ENJOY!
Notes
- salt the water used to wilt the cabbage
- do NOT boil the leaves as this may cause them to fall apart
- one large head of Napa cabbage should yield about 8 usable leaves
- do NOT over mix the ground lamb mixture
- recipe will yield about 4 to 5 servings
- see post for additional tips and notes
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Moderate
- Cuisine: Polish/Serbian
Nutrition
- Serving Size: 2 rolls
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2 Comments
I didn’t have coriander or ground lamb so I subbed curry and ground pork. These were the best thing that I’ve ever eaten.
Thank you so very much. Love the substitutions.