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Lamb and Rice Stuffed Cabbage with Tomato Sauce


2 large heads of Savoy cabbage, separated into leaves

4tbsp extra virgin olive oil

1lb ground lamb

1 egg

2 medium onion, chopped fine

3 cloves garlic, minced

1 medium carrot, shredded

1 medium parsnip, shredded

¾ cup short grain rice

½ cup white wine

salt and freshly ground black pepper

1 28oz can crushed tomatoes

½ tsp crushed red pepper

Preheat the oven to 350°.

Cut around the stem of the cabbage but do not remove the core. In a very large pot bring water to a boil and cook the cabbage for 5 minutes. Remove to a colander and rinse under cold water until the cabbage can be handled. Carefully separate the cabbage leaves.

Coarsely chop the small inside leaves and use to line a casserole dish. Set aside.

Put 2tbsp of olive oil in a large pan and heat over medium high heat. When the oil is hot add ½ the chopped onion, 1 tbsp of the garlic, the carrot and the parsnip. Cook until tender, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl and add the lamb and rice. Mix well until combined.

Add the white wine and the egg.

With a paper towel, wipe the pan and add the remaining 2tbsp of olive oil. Turn the heat up to medium high. When the oil is hot add the remaining onion and garlic and cook until tender, 1-2 minutes. Add the tomatoes, red pepper, and a good sprinkling of salt. Cook over medium low heat while preparing 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 the bottom so a rectangle remains.

Put a heaping tbsp. of the meat mixture in the center of the cabbage leaf and fold in the sides of the leaf and roll it up like a burrito.

Add the cabbage rolls seam side down to the casserole dish. Top the rolls with the sauce mixture and cover.

Bake for 1 hour.

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