Lamb and Rice Stuffed Cabbage Rolls in Rich Tomato Sauce
Lamb and Rice Stuffed Cabbage Rolls are a hearty, comforting dish packed with bold flavors.Tender cabbage leaves are filled with seasoned lamb and rice mixture.The rolls are gently simmered in a rich tomato sauce until perfectly soft.This dish is widely loved across multiple global cuisines.It is ideal for family meals, gatherings, or meal prep.Delicious, nutritious, and deeply satisfying in every bite.
Ingredients
For the Cabbage Rolls
- 1 large cabbage head
- 500g ground lamb
- 1 cup uncooked rice
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
For the Tomato Sauce
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
Prepare the Cabbage
- Bring a large pot of water to boil.Carefully remove cabbage leaves and blanch them for 2–3 minutes until soft.Set aside to cool.
Make the Filling
- In a bowl, combine lamb, rice, onion, garlic, parsley, and spices.Mix thoroughly until well combined.
Assemble the Rolls
- Place a spoonful of filling onto each cabbage leaf.Fold sides inward and roll tightly like a parcel.
Prepare the Sauce
- In a pan, heat olive oil and add crushed tomatoes, tomato paste, and seasonings.Simmer for 5–7 minutes.
Cook the Rolls
- Arrange rolls in a pot and pour sauce over them.Cover and simmer on low heat for 60–75 minutes.
Notes
- Use Savoy cabbage for softer, easier-to-roll leaves.
- Slightly undercook the rice to prevent mushiness.
- Add a splash of lemon juice for brightness.
- Use fresh herbs for better flavor.
- Keep rolls tightly packed to avoid unraveling.
- Add broth for extra depth in the sauce.
- Let the dish rest before serving for better flavor.
- Freeze leftovers for future meals.