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Stuffed cabbage leaves

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 17
Servings 6
Time 45


  • 55 ml olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 50 ml jasmine rice
  • 15 ml raisins, chopped
  • 150 g minced lamb
  • 5 ml ground cinnamon
  • 5 ml ground cumin
  • 5 ml ground coriander
  • 15 ml fresh mint leaves, chopped
  • 30 ml fresh coriander leaves, chopped
  • 25 ml flaked almonds, toasted
  • 25 cabbage leaves, steamed
  • 2 large tomatoes, sliced
  • 250 ml tomato purée
  • 30 ml lemon juice
  • 250 ml chicken stock


To make the filling, heat half the oil in a saucepan.
Add the onion and the garlic and sauté for one minute.
Add the rice, raisins and lamb and fry, stirring for two minutes.
Add the spices and 125 ml water and simmer, uncovered, for about five minutes, until the liquid has been absorbed.
Remove from the heat and allow to cool slightly, then stir in the herbs and almonds.
Lay out the cabbage leaves, vein side up, and place a spoonful of filling on each leaf.
Roll them up firmly, folding in the sides to enclose the filling.
Cover the base of heavy-based pan with the sliced tomatoes and place the cabbage rolls on top in a single layer.
Pour over the tomato purée, remaining oil, juice and stock.
Place a plate on top of the rolls and keep them in position, then cover and simmer over a low heat for about one hour or until cooked through.
Serve hot or cold.

Read more on: sauté  |  lamb

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