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Cabbage Rolls with Lamb Recipe
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Ingredients

15 leaves white cabbage, medium size

for the filling:

2 tablespoons olive oil

2 onions or 300 g, finely chopped

½ cup pine seeds or 75 g

½ kg minced lamb

2 cloves garlic, crushed

1 carrot or 100 g, finely chopped

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

3 tablespoons fresh parsley, finely chopped

½ cup basmati rice or 100 g, cooked

2 cups boiling water or 500 ml

Preparation

Boil cabbage leaves in boiling water for 6 minutes or until soft and pliable. Drain and remove the hard stalk from the leaves and set aside.

Heat oil in a large pan, cook onions and pine seeds over medium heat for 3-4 minutes. Add minced lamb, garlic, carrot, cumin, cinnamon, black pepper and one cube MAGGI® Chicken Bouillon and cook for another 5 minutes.

Add tomato paste, parsley and cooked rice, stir until well combined. Remove from heat and allow to cool slightly.

Place 3 tablespoons of the filling on the edge of a cabbage leaf. Fold in edges and roll into a neat parcel.

Place cabbage parcels, flap side down in a deep ovenproof dish, dissolve the remaining MAGGI® Chicken Bouillon cube with the hot water and pour over the cabbage rolls.

Cover with aluminum foil and bake in a 180°C oven for 25-30 minutes.

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