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Lamb-and-Rice-Stuffed Cabbage

Recipe photo courtesy of Louise Hagger

Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce until tender and fragrant.

Source: Martha Stewart Living, April 2018
Total Time Prep Servings



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How would you rate this recipe?
  • kimberlyja475225
    31 OCT, 2018
    I subbed out the lamb for 1 package of Beyond meat burgers to make a vegan dish. It was delicious! I didn't have the dried fruits but i'm sure they would have been a great addition to the dish. Served this with carmelized onions, pierogi and sauerkraut. Yum!!
  • CKL19373561
    19 AUG, 2018
    I am so annoyed by the utter waste of time this recipe was, I stopped mid-meal to leave this review. Nothing was right about this recipe. Stick to the old school beef cabbage rolls your mom made. The pine nuts and currants have no place in this. It's too salty. And savoy cabbage, when cooked down for an hour and a half, are absolutely no different than the regular 89ยข cabbage. This recipe is trying way to hard. DON'T BOTHER.

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