Lamb cabbage rolls

Delicious Lamb cabbage rolls Recipe

This signature lamb dish is a ‘shear’ delight to the senses!
Lamb cabbage rolls
Prep Time : 0:25 | Cook Time : 1:13 | Total Time : 1:38 | Serving : 6 person.


  • 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 for 5 minutes or until onion has softened. Add tomato, rice and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 10 to 12 minutes or until thick (rice will be almost cooked, but slightly crunchy). Remove from heat. 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 in a bowl of iced water. Drain. Repeat with remaining leaves. Using a small sharp knife, remove thickest part of stems from leaves.

  • Step 3

    Preheat oven to 200°C/180°C fan-forced. Pour 1/2 cup pasta sauce over base of a 10 cup-capacity, shallow ovenproof dish. Place 1 leaf on a flat 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.

  • Step 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 serving plates. Top with parsley. Serve.

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