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How To make Lamb& Cabbage Casserole
4 Lamb chops*
1/2 c All-purpose flour
1 lb White cabbage -- cored, and
Thinly sliced 2 tb Butter
1/2 c Hot water
3 tb Whole black peppercorns
*Thin round-bone shoulder -lamb chops, trimmed but -with Some fat.
Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes.
How To make Lamb& Cabbage Casserole's Videos
Grandmother-Approved Stuffed Cabbage Rolls Recipe
Stuffed Cabbage Rolls are loaded with a tender and juicy ground beef and rice filling, wrapped up in a boiled cabbage leaf, and then baked in the oven with a flavor-packed tomato sauce. In this recipe you’ll learn the best way to boil cabbage leaves as well as how to perfectly place the filling ingredients so they roll up with ease! This Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!
FULL RECIPE:
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Ingredients
1 large head of cabbage green*
Tomato Sauce:
2 Tbsp. oil olive or avocado
1 cup sweet onion finely chopped, divided
2 cloves garlic crushed
15 oz. tomato sauce canned
15 oz. crushed tomatoes canned
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar optional
1 tsp. salt to taste
½ tsp. black pepper to taste
Filling:
1 lb. ground beef or turkey*
1 cup rice cooked, white or brown*
½ cup sweet onion finely chopped, divided
1 clove garlic crushed
1 egg
1 tsp. salt
¼ tsp. black pepper
3 Tbsp. fresh parsley finely chopped
¼ tsp. paprika
⅛ tsp. cayenne pepper
INSTRUCTIONS
Preheat oven to 350°F.
Bring a large pot of water to a boil.
Cut and remove about 1 inch from the bottom of the head of cabbage.
Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
Tomato Sauce:
Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.
Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.
Cabbage Rolls:
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling and then fold the left side over.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs.
Spray a large 9x13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
Place cabbage rolls, seam-side-down, in two rows of six rolls.
Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.
RECIPE NOTES
A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
Substitute with uncooked cauliflower rice if on a low-carb diet.
Can use 90/10 or 93/7 ground meat.
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Easy Stuffed Cabbage Rolls!
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Lambage Rolls - Lamb & Rice Stuffed Cabbage Rolls with Almonds and Currants
Learn how to make Lambage Rolls - a Lamb & Rice Stuffed Cabbage Rolls recipe! Go to for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Lambage Rolls Recipe!
STAY FIT SUNDAY | NOT SO STUFFED CABBAGE CASSEROLE
Hi everyone!! So I finally got around to this recipe! I hope you all like it and it is a simple version of European Stuffed Cabbage with my little twist! And my parents approve and they make the best Stuffed Cabbage EVER! So it makes me feel better lol! Thank you all so much for watching and have a wonderful New Years! Much love! Xo Ivett
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INGREDIENTS:
1 medium cabbage
1 16oz container sour cream
1 lb ground turkey
1/2 yellow onion
4 cloves garlic
1 egg
3/4 cup white rice (I used jasmine)
1 1/2 cup water
3 heaping tsp paprika
1/3 tsp Vegeta seasoning (Or you can add salt, onion powder and dried parsley)
1 tsp mustard
1 tsp caraway seeds
5-6 bay leaves
DIRECTIONS:
1. Pre heat oven to 425 degrees.
2. Rinse and chop head of cabbage into 1/4 slices. Add 1/2 cabbage to oiled casserole dish (about 3 tbsp olive oil) and season with sea salt and 1/2 tsp caraway seeds.
3. Chop onion and garlic and add to separate bowl along with turkey, egg, paprika, rice, Vegeta seasoning and black pepper. Combine with hands.
4. Add meat mixture to casserole dish and even out. Add bay leaves and top with remaining cabbage. Season once again with sea salt and caraway seeds.
5. In a small bowl add sour cream and dilute with water until you have a runny but slightly think consistency. Add 1 tsp mustard and mix. Add sour cream mixture to top of casserole.
6. Cook with lid for 45 minutes. Remove and cook without lid for 15 minutes or until top begins to brown. Serve!
Makes 5-6 servings!
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