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Cabbage Rolls with Lamb Recipe

Cabbage Rolls with Lamb

Red Meat

Total Time : Serves 5

HOW TO PREPARE Cabbage Rolls with Lamb Recipe

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 Stock 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 Stock 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.

Nutritional Information For Cabbage Rolls with Lamb Recipe

Per Portion of 300g

Energy : 564.00 Kcal
Protein : 23.00 g
Carbohydrate : 33.00 g
Fats : 39.00 g

Your Grocery List

  • 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 Stock Bouillon Cube
  • 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


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