Algerian Stuffed Cabbage Leaves

chef.magician's picture

Dec. 28, 2011


Rice 1 Cup (16 tbs) (Long or short grain)
Lamb bones 4 (any type)
Water 4 Cup (64 tbs)
Cinnamon stick 1
Savoy cabbage head/White cabbage 1
Drippings/Oil 1/4 Cup (4 tbs) , soft or melted
Ground allspice 1/4 Teaspoon
Lemon 1 , grated rind and juiced



1. Soak the rice in cold water for about an hour.

2. Take a large saucepan, add lamb bones and cover it with 4 cups of water.

3. Stir in cinnamon stick and cover. Cook on low heat for 2 hours.

4. Peel the leaves and remove the core of cabbage using a pointed knife.

5. Blanch the cabbage for 5 minutes for freshening it.

6. When cabbage cools, cover it in absorbent paper, which will absorb the moisture.

7. Halve the large cabbage leaves.


8. Take a bowl and add well -drained soaked rice, ground lamb, oil or melted drippings, salt, allspice and pepper.

9. Heap a tablespoon of this mixture on each cabbage leaf.

10. Tuck the ends of cabbage leaf to appear like an envelope.

11. Take a wide - bottomed saucepan, and keep the lamb bones drained out of the broth into it.

12. Place the stuffed cabbage leaves across the bones in layers. Make an extra layer if needed.

13. Cover the rolls by adding enough broth.

14. Sprinkle little of salt over the rolls.

15. Hold the rolls by keeping a plate over it.

16. Cook the rolls on low heat for about an hour by covering the pan.


17. Arrange the rolls on a hot platter.

18. Take a bowl and add a cup of broth into it along with rind and lemon juice and spoon this mixture over the rolls.

19. Stir in 2 tbsp of salad oil to the broth along with lemon.


20. Serve the Algerian stuffed cabbage leaves hot with some dipping sauce if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 295Calories from Fat 123

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 540 mg22.5%

Total Carbohydrates 27 g9%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet