Lamb Stuffed Cabbage Rolls
These hearty Lamb Stuffed Cabbage Rolls are a comforting, flavorful dish perfect for a cozy meal. Tender cabbage leaves are blanched and filled with a savory mixture of ground lamb, rice, onion, garlic, and parsley, then rolled tightly and simmered in a rich tomato-based sauce enhanced with Worcestershire and a touch of brown sugar. After an hour of slow cooking, the rolls become melt-in-your-mouth tender. Serve warm, topped with the tangy-sweet tomato sauce for a satisfying and wholesome entrée.
Ingredients
- 1 Large Head of Cabbage (Green, Savoy, or Napa)
- 1 lb Ground Lamb
- 1/2 cup Cooked Rice
- 1 Small Onion, finely chopped
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley
- Salt & Pepper, to taste
- 14 oz Diced Tomatoes, fresh or canned
- 8 oz Tomato Sauce (1 can)
- 1 cup Vegetable Broth
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Brown Sugar
Instructions
- Bring a large pot of salted water to boil. Carefully separate the cabbage leaves. Blanch the cabbage leaves for 2-3 minutes until slightly softened. Drain and set aside.
- In a large bowl, combine ground lamb, cooked rice, onion, garlic, parsley, salt, and pepper.
- Take a cabbage leaf and put meat filling in center. Roll the leaf, tucking the sides as you go. The result should be a tight roll. Repeat with remaining leaves.
- Combine diced tomatoes, tomato sauce, vegetable broth, Worcestershire sauce, and brown sugar in a large pot. Stir well.
- Place the cabbage rolls in the pot with sauce, seam side down. Cover and simmer over low heat for 1 hour or until the rolls are tender.
- Serve hot. Add sauce over the top.
