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Lamb Stuffed Cabbage Leaves

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  Lean lamb 1 1⁄2 Pound, minced (700 Gram)
  Shallots 4 , finely chopped
  Tomatoes 3 , peeled, seeded and chopped
  Long grain rice 2 1⁄2 Ounce, cooked (65 Gram)
  Salt To Taste
  Cayenne pepper 1 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Cabbage 1 Medium, parboiled and separated into leaves
  Vegetable oil 1 Tablespoon
  Dry white wine 10 Fluid Ounce (300 Milliliter)
  Lemon 1 , juiced
  Flour 1 Tablespoon

Mix together the lamb, shallots, tomatoes, rice, salt to taste, the cayenne and nutmeg.
Form into a thick sausage shape.
Wrap the cabbage leaves around the sausage to enclose it completely.
If necessary, tie with string at 5 cm/2 in intervals.
Heat the oil in a flameproof casserole.
Put the cabbage roll in the casserole and pour over the wine.
Bring to the boil, then cover and simmer for 1 hour.
Transfer the cabbage roll to a warmed serving dish.
Keep hot.
Mix together the lemon juice and flour, stir in 2 tablespoons of the hot liquid from the casserole and then stir into the casserole.
Simmer, stirring, until thickened and smooth.
Pour this sauce into a sauceboat and serve with the stuffed cabbage.
Serve hot or cold.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2078 Calories from Fat 296

% Daily Value*

Total Fat 33 g51.3%

Saturated Fat 10.4 g51.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 527.8 mg22%

Total Carbohydrates 160 g53.4%

Dietary Fiber 25.1 g100.3%

Sugars 29.5 g

Protein 246 g491.7%

Vitamin A 137.1% Vitamin C 477.3%

Calcium 35.4% Iron 41.4%

*Based on a 2000 Calorie diet


Lamb Stuffed Cabbage Leaves Recipe