Mediterranean Stuffed Cabbage Rolls With Lamb

Sally’s Cheeky Chilli Con Carne
03/11/2017

Mediterranean Stuffed Cabbage Rolls With Lamb

Mediterranean Stuffed Cabbage Rolls With Lamb

If cabbage has never really been your thing, you could do worse than to try this Mediterranean Stuffed Cabbage Rolls With Lamb. It’s like having a lovely meatloaf with a skin. This is one of my favourite dishes from my childhood, as I used to love helping with the wrapping part –  what a fun that was!

My auntie who brought me up as her own used to make them for me every time she wanted to cheer me up. Sometimes she used goat cheese instead of meat – of course, it was never as good as lamb, but it was a good option if there was no meat to be had. You can, of course, add any fillings. For example, to create a wonderful vegetarian version you can add anything you want too. They taste nothing like the Greek ones each recipe are different in flavour. This dish is originally from North Africa, and some cooks add potato into the pot and roast them together.

Let’s get wrapping:

 

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Mediterranean Stuffed Cabbage Rolls With Lamb
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Cuisine North African
Prep Time 1 hour
Cook Time 2 hours
Servings
portions
Ingredients
Cuisine North African
Prep Time 1 hour
Cook Time 2 hours
Servings
portions
Ingredients
Votes: 1
Rating: 5
You: 5
Rate this recipe!
Instructions
  1. Mix everything apart from the stock, cabbage, together well with a fork then set aside.
  2. Simmer the whole cabbage head in a large pot of boiling water for 5 minutes, then carefully turn it over to cook the other side for another 5mins.
  3. The cabbage leaves should be loose and soft. Pull out of the water and leave to cool.
  4. Cut out the middle stem if too thick lay one flat. Take a soup spoon and scoop one portion of the meat mixture into the prepared cabbage then fold to secure.
  5. Stack them close together in an oven proof dish. Pour over the lemon juice and the stock then cover with double tin foil.
  6. Cover with tin foil or a lid.
  7. Pre-heat the oven gas mark 4 or 160 degrees for a fan oven. Place on the middle shelf and cook for for 2hours.
  8. Serve with lemon sauce, I will put the recipe soon.
Recipe Notes

I serve this with Spicy Roast Potatoes

 

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