Lamb and Rice Stuffed Cabbage Rolls Recipe

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Ingredients:

Serving

1/4 cup butter
2 tbsp olive oil
1/2 onion, diced
4 cloves garlic, crushed
1 tsp ground black pepper
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1 pinch dried oregano
1 lb ground lamb
1 cup white rice
2 tsp salt
1/4 cup packed chopped italian parsley
2 tbsp sliced almonds
1 tbsp dried currants
1 head cabbage
salt and ground black pepper to taste
2 bay leaves
1 cup tomato puree
3 1/2 cups chicken broth
1/2 onion, sliced
1/4 cup crumbled feta cheese (optional)
2 tbsp chopped italian parsley (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	413.72 Kcal (1732 kJ)
Calories from fat	223.42 Kcal
		% Daily Value*
Total Fat	24.82g	38%
Cholesterol	60.81mg	20%
Sodium	1075.58mg	45%
Potassium	624.07mg	13%
Total Carbs	32.49g	11%
Sugars	6.53g	26%
Dietary Fiber	5.11g	20%
Protein	14.67g	29%
Vitamin C	55.3mg	92%
Vitamin A	0.1mg	2%
Iron	2.6mg	14%
Calcium	113.7mg	11%

Amount Per 100 g
Calories	113.6 Kcal (476 kJ)
Calories from fat	61.35 Kcal
		% Daily Value*
Total Fat	6.82g	38%
Cholesterol	16.7mg	20%
Sodium	295.33mg	45%
Potassium	171.35mg	13%
Total Carbs	8.92g	11%
Sugars	1.79g	26%
Dietary Fiber	1.4g	20%
Protein	4.03g	29%
Vitamin C	15.2mg	92%
Iron	0.7mg	14%
Calcium	31.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.5

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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