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Ingredients 16 items

  • 15 leaves white cabbage medium size
  • For the Filling:
  • 2 tablespoons olive oil
  • 2 onions or 300 g finely chopped
  • 0.5 cup or 75 g pine seeds
  • 0.5 kg minced lamb
  • 2 cloves garlic crushed
  • 1 carrot or 100 g finely chopped
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground black pepper
  • 2 cubes MAGGI Chicken Stock
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh parsley finely chopped
  • 0.5 cup basmati rice or 100 g cooked
  • 2 cups boiling water or 500 ml

How to prepare

  1. 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.
  2. 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.
  3. Add tomato paste, parsley and cooked rice, stir until well combined. Remove from heat and allow to cool slightly.
  4. Place 3 tablespoons of the filling on the edge of a cabbage leaf. Fold in edges and roll into a neat parcel.
  5. 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.
  6. Cover with aluminum foil and bake in a 180°C oven for 25-30 minutes.

Nutritional informations

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