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Lamb Cabbage Rolls

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  Cabbage leaves 8
  Ground lamb 1 Pound (450 Gram)
  Onion 1 , finely sliced
  Thyme 1⁄2 Teaspoon (2 Milliliter)
  Rice 45 Milliliter (3 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  Flour 30 Milliliter (2 Tablespoon)
  Tomatoes 30 Milliliter, diced (2 Tablespoon)
  Tomato juice 250 Milliliter (1 Cup)
  Bay leaf 1
  Salt To Taste
  Pepper To Taste

–  Blanch cabbage leaves in lightly salted boiling water for 5 minutes, drain and let stand to cool.
–  In a bowl, combine ground lamb, onion, salt, pepper, thyme, and rice.
–  Spread 1 tbsp (15 ml) of mixture onto each cabbage leaf, roll and set aside.
–  In a saucepan, melt butter, add flour and heat for a few minutes.
–  Add tomatoes and tomato juice, season with salt and pepper and bring to a boil.
–  Place cabbage rolls in sauce with bay leaf; cover, simmer for 1 hour.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2877 Calories from Fat 1214

% Daily Value*

Total Fat 136 g208.6%

Saturated Fat 63.2 g316.2%

Trans Fat 0 g

Cholesterol 395.6 mg131.9%

Sodium 1422.6 mg59.3%

Total Carbohydrates 317 g105.6%

Dietary Fiber 105.7 g423%

Sugars 143.7 g

Protein 137 g273.6%

Vitamin A 124.6% Vitamin C 2547%

Calcium 177.5% Iron 166.1%

*Based on a 2000 Calorie diet

Lamb Cabbage Rolls Recipe