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Recipe

Lamb-and-Feta Stuffed Cabbage

Scott Phillips

Yield: Yields about 30 rolls

Servings: 8

These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long to soften.

Ingredients

  • 1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
  • 1 lb. ground lamb
  • 1 large yellow onion, finely chopped
  • 1 large egg
  • 4 oz. (1 cup) crumbled feta
  • 1/2 cup short-grain rice, such as Arborio
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped fresh oregano
  • 1 Tbs. fresh lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. fennel seeds, crushed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 15-oz. can crushed tomatoes (about 2 cups)
  • 1 cup lower-salt chicken broth
  • 1/3 cup ouzo or sambuca

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 75
      Sodium (mg): 670
      Carbohydrates (g): 33
      Fiber (g): 6
      Protein (g): 18

Preparation

  • Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a kitchen towel. Continue boiling the cabbage and removing its leaves in layers as they soften until the entire cabbage is cooked, 15 to 20 minutes total. Let cool.
  • In a large bowl, use your hands to combine the lamb, onion, egg, feta, rice, parsley, oregano, lemon juice, cumin, fennel, 2-1/2 tsp. salt, and 1ƒ tsp. pepper.
  • With a paring knife, remove the hard ribs from the cabbage leaves. Cut the larger leaves in half lengthwise.
  •  Coat the bottom of an 8- to 9-quart Dutch oven with the olive oil. Arrange several cabbage leaves on a work surface so they run lengthwise away from you. Working with one leaf, put about 1-1/2 Tbs. of the lamb mixture on the end closest to you. Fold the long sides in toward the lamb, and then roll away from you to enclose the meat. Put the roll in the pot, seam side down. Repeat with the remaining cabbage and filling, arranging the rolls in a snug single layer (if necessary, add a loosely packed second layer).
  • Combine the tomatoes, broth, and ouzo in a medium bowl and pour the mixture over the rolls. Bring to a boil over medium heat. Reduce to a gentle simmer, cover, and cook, shaking the pot occasionally so the rolls don’t stick, until the rice in the filling is completely tender, 60ƒ to 90 minutes.

Reviews

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Reviews

  • torahmama | 09/12/2016

    Excellent! I followed the recipe exactly and almost didn't as I didn't have any of the liquor and the only bottle the store had was a large but am soooo glad that I went ahead and purchased it as it made the dish and I will be making this again.

  • witchesbrew13 | 10/10/2014

    Very good. I tried it tonight, since it is more a cool weather dinner. We added mashed potatoes and a salad with ranch dressing. I liked it a lot - only the sauce is rather thin - next time I will do a little less or will finish it in the oven. (uncovered) or I will ask my Mom, how to incorporate flour to thicken it. Since 'Kohlrouladen' are my favorite dish since childhood, yes I am German, it is a little different but very tasty.

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    TammyRenea | 12/20/2013

    This is an amazing recipe. I followed the recipe to a T, and the results were delicious. As dinner started, all you could hear was mmmmmmmmm. Loved it! It definitely will become a regular at our house.

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