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A white bowl filled with two ground lamb cabbage rolls with potatoes.

Ground Lamb Cabbage Rolls


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.


  • 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


  1. Preheat oven to 350°.
  2. Bring a pot or deep pan of water almost to a boil.
  3. Trim the bottom core of the Napa cabbage to release the leaves (you should get about 8 large leaves).
  4. Salt the water. Add the cabbage leaves and cook for about 2 minutes to wilt.
  5. Transfer onto paper towels to dry.
  6. Add the ground lamb to a large bowl. Sprinkle the meat with 1 teaspoon salt, the black pepper, cumin, coriander, and oregano. 
  7. Add the lemon zest, minced garlic and onions, cooked rice, fresh parsley and egg.
  8. Mix just until fully incorporated (Do NOT over mix). 
  9. Lay down one wilted cabbage leave onto a flat surface.
  10. Trim away any hard core.
  11. Grab some of the meat mixture and place on the core end. 
  12. Roll once, grab the sides and fold them on the top. Continue rolling to form.
  13. Finish the remaining. 
  14. Form meatballs with any of the remaining meat mixture.
  15. Line the bottom of an oven-safe, heavy bottom pot with the leftover raw cabbage leaves.
  16. Add the sliced potatoes in a single layer. Season with a touch of salt and pepper.
  17. Spoon on about 3/4 of the chopped tomatoes. Season with a sprinkling of salt.
  18. Place the cabbage rolls. Top with the remaining tomatoes. 
  19. Pour in the stock (Enough to cover the cabbage rolls by half).
  20. Cover and bake for 2 hours. 
  21. Serve the cabbage rolls with the melty potatoes. Garnish with fresh chopped parsley and cracked black pepper.
  22. ENJOY!


  • 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


  • Serving Size: 2 rolls

Keywords: cabbage rolls, ground lamb cabbage rolls, comfort food recipes, slow cooker recipes, stuffed cabbage, cabbage recipes, Napa cabbage recipe, Mediterranean Style stuffed cabbage, one-pot meal, dinner ideas, comfort food dinner ideas,