Chuck Hughes' twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce.
Recipe courtesy of Chuck Hughes
Print
Lamb Stuffed Cabbage Rolls
Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Sauce: 
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • Half of the Savoy cabbage, thinly sliced
  • 2 cloves garlic, minced
  • 1/2-inch of fresh ginger, peeled and finely grated
  • 3 tomatoes, seeded and chopped
  • 4 cups of veal stock
  • Roasted potatoes, for serving
  • Chive sour cream, for serving
  • 1 cup of Greek feta cheese, crumbled, for garnish
Cabbage Rolls:
  • 1 Savoy cabbage
  • 1 pound minced lean lamb
  • 1 onion, finely chopped
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tablespoon minced fresh cilantro
  • 1/2-inch fresh ginger, finely chopped
  • 1 fresh red chile pepper, minced
  • 1 clove garlic, minced
  • Salt and freshly ground pepper

Directions

For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce.

In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use. 

Preheat the oven to 350 degrees F. 

Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook. 

For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes. 

Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes. 

For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cabbage Rolls

Recipe courtesy of Famous Sammy's Roumanian Steakhouse

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Cabbage

Recipe courtesy of Laura Calder

Cabbage Rolls Stuffed with Meat, Chestnuts and Dill

Recipe courtesy of Cooking Channel

Rolled Leg of Lamb with Walnut and Arugula Stuffing

Recipe courtesy of Sarah Sharratt

Stuffed Cabbage with Crab and Mint

Recipe courtesy of Michael Symon

Stuffed Peppers with Lamb and Eggplant

Recipe courtesy of Rachael Ray

Garlic-Stuffed Lamb Loin Bites

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here