Recipes Lamb cabbage rolls

Recipes Lamb cabbage rolls

Recipes Lamb cabbage rolls

Recipes Lamb cabbage rolls This particular signature lamb dish is a ‘shear’ delight to the senses! Lamb cabbage rolls


  • 12 large cabbage leaves
  • 700g bottle tomato pasta sauce
  • Finely chopped fresh flat-leaf parsley leaves, to serve

Lamb filling

  • 1 tablespoon olive oil
  • 750g lamb mince
  • 1 medium brown onion, finely chopped
  • 2 x 400g cans diced tomatoes with roasted capsicum
  • 1 cup calrose rice
  • 2/3 cup finely grated romano cheese
  • 1/2 cup sultanas, chopped
  • 2 tablespoons toasted pine nuts


  • Step 1

    Make filling: Heat oil in a saucepan over medium-high heat. Cook mince, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add onion. Cook regarding 5 moments or until onion offers softened. Add tomato, rice and 1/2 cup chilly water. Provide for the steam. Reduce warmth to medium-low. Simmer, stirring, for 10 to 12 minutes or until thicker (rice will be almost cooked, but slightly crunchy). Remove from warmth. Stir in cheese, sultanas and nuts.

  • Step 2

    Meanwhile, bring a large saucepan of water to the boil. Add 3 cabbage leaves. Cook for 1 minute or until tender. Refresh inside a bowl of iced water. Drain. Repeat with staying leaves. Using a small sharp blade, remove thickest part of stems from leaves.

  • Stage 3

    Preheat oven to 200�C/180�C fan-forced. Pour 1/2 cup pasta sauce over foundation of a 10 cup-capacity, shallow ovenproof dish. Place 1 leaf on a level surface. Spoon 1/2 cup filling along centre (see tip). Fold in ends. Roll up firmly to enclose filling. Place roll, seam-side down, in prepared dish. Repeat with remaining leaves and filling.

  • Stage 4

    Combine 1 cup cold water and remaining pasta sauce in a jug. Pour over rolls. Bake, covered, for 45 minutes or until rolls are tender. Divide rolls and sauce among providing plates. Top with parsley. Serve.