- 25 leaves White Cabbage
- 1 cup Rice or 200 g, soaked for 30 minutes and drained
- 300 g minced lamb
- 2 cloves Garlic
- 1 teaspoon of mixed spices
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried mint
- 2 tablespoons butter
- 10 cloves Garlic, additional amount
- 2 cubes MAGGI Chicken Stock
- 2 cups Water or 500 ml of water
- 2 tablespoons lemon juice
Lamb Stuffed Cabbage Rolls
INGREDIENTS
Lamb Stuffed Cabbage Rolls with
Lamb Stuffed Cabbage Rolls with 
- 25 leaves White Cabbage
- 1 cup Rice or 200 g, soaked for 30 minutes and drained
- 300 g minced lamb
- 2 cloves Garlic
- 1 teaspoon of mixed spices
- ¼ teaspoon ground cinnamon
- 1 teaspoon dried mint
- 2 tablespoons butter
- 10 cloves Garlic, additional amount
- 2 cubes MAGGI Chicken Stock
- 2 cups Water or 500 ml of water
- 2 tablespoons lemon juice
NUTRITIONAL INFORMATION
Lamb Stuffed Cabbage Rolls with
Lamb Stuffed Cabbage Rolls with
- Energy 335 (Kcal)
- Protein 13 (g)
- Carbohydrate 37 (g)
- Total Fat 16 (g)
HOW TO PREPARE
Lamb Stuffed Cabbage Rolls with
Lamb Stuffed Cabbage Rolls with
1
Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.
2
Combine rice, meat, garlic, spices, mint and butter in a bowl.
3
Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
4
Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.
5
Dissolve MAGGI Chicken Stock cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.
6
Cover and cook over low heat for about 1 hour, or until rice is cooked.
REVIEWS
Lamb Stuffed Cabbage Rolls with
