Rating: 5 stars
3 Ratings
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These cabbage rolls are stuffed with lamb and infused with the flavors of turmeric, ground ginger and allspice.

Source: EatingWell Magazine, September/October 2012


Recipe Summary

2 hrs


Ingredient Checklist


Instructions Checklist
  • Prepare bulgur according to package directions; transfer to a medium bowl.

  • Preheat oven to 325 degrees F.

  • Bring 2 1/2 cups water to a boil in a large skillet. Trim bottom of cabbage and separate leaves. Add the 8 largest leaves to the boiling water, cover, reduce heat to medium-high and simmer until softened, 5 to 7 minutes. Transfer to a clean work surface to cool. Reserve the remaining leaves.

  • Meanwhile, heat oil in a large skillet over medium heat. Stir in onion and leeks. Cover and cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes. Stir in salt, pepper, turmeric, ginger, allspice and cinnamon; cook, stirring, 1 minute more. Transfer the mixture to the bowl with the bulgur and let stand until cool enough to handle, about 5 minutes. Add the lamb, parsley, mint and lightly beaten egg. Gently knead the mixture with your hands until well blended.

  • Line a 9-by-13-inch baking pan with some of the uncooked cabbage leaves. Place about 1/2 cup of filling over the root end of each cooked leaf. Fold in the sides and roll up to form a bundle. Lay the cabbage rolls seam-side down in the pan. Combine wine, broth, lemon zest and 2 tablespoons lemon juice. Pour over the cabbage rolls. Cover tightly with foil.

  • Bake until the thicker ribs of the cabbage leaves are very tender and an instant-read thermometer inserted into a roll registers at least 165 degrees F, 45 minutes to 1 hour.

  • Transfer the rolls and cabbage leaves to a serving platter; tent with foil to keep warm. Carefully pour the juice from the pan into a small saucepan; bring to a boil over medium-high heat and boil until reduced by about half, 6 to 10 minutes. Whisk the remaining 1 tablespoon lemon juice and egg yolk in a small bowl. Whisk the reduced liquid into the lemon-yolk mixture, then pour the sauce back into the pan. Cook over low heat, whisking constantly, until thickened enough to coat the back of a spoon, 2 to 4 minutes. (Take care not to overheat the sauce or the egg will curdle.) Serve the rolls with the sauce.


Make Ahead Tip: Prepare cabbage leaves (Step 3); make stuffing (Steps 1 & 4), omit egg; refrigerate separately up to 1 day. Add egg and continue with Steps 5-7.

Nutrition Facts

2 cabbage rolls & 2 tablespoons sauce
521 calories; protein 23.9g; carbohydrates 37.6g; dietary fiber 9.9g; sugars 9g; fat 29.9g; saturated fat 10.6g; cholesterol 154.7mg; vitamin a iu 2878.6IU; vitamin c 77.3mg; folate 213.8mcg; calcium 146.3mg; iron 4.3mg; magnesium 120.9mg; potassium 951.4mg; sodium 641.8mg; thiamin 0.3mg.

2 1/2 medium-fat meat, 1 starch, 5 vegetable, 3 1/2 fat