These Greek lamb stuffed cabbage leaves are comfort food at it’s best but also low on the carbs so no guilt trip here just seriously great taste of rich succulant minced lamb with amazing herbs and spices all rolled up in vibrant green cabbage leaves.
Greek lamb stuffed cabbage leaves
Stuffed veggies are comfort food to me. Actually stuffed veggies are comfort food to the whole of Greece. All sorts of stuffed vegetables (yemista/gemista) are available. From tomatoes to courgettes/zucchini, aubergine/eggplant to courgette flowers and vine leaves.
I love them one and all. Cabbage leaves are another option when it comes to stuffed vegetables.
Wrapping those gorgeous green leaves around a filling of richly aromatic lamb mince is is a quick and simple option and one that is readily available year round and is inexpensive too.
Ingredients for stuffed cabbage leaves
For 2 servings you’ll need 400g/14 oz of lamb mince, 1 small onion and 1 small carrot, a clove of garlic, half a red pepper, 1 celery stick, 1/2 courgette, 1/2 tsp fresh chilli, 1/4 tsp cinnamon, 4 tbsp tomato puree, 1/2 tsp dried oregano, 1 tsp orange zest and of course those all important cabbage leaves.
What type of cabbage leaves?
I use Savoy cabbage for these Greek lamb stuffed cabbage leaves. I love the texture of Savoy cabbage and that vibrant green is just a wake up call to the senses.
You can use any cabbage you fancy to make the stuffed leaves. Just make sure that the cabbage leaves are big enough to fold around the filling you’ve chosen.
Stuffing alternatives
I’ve used lamb mince in my lamb stuffed cabbage leaves but really you could use any minced meat you like, beef, pork or even turkey or chicken, the choice is yours, the taste will be marvelous!
You can also go all out vegetarian and just make a rich mixture of veggies for the stuffed leaves or use minced tofu.
How to make Greek stuffed cabbage leaves
Make sure all your veggies are chopped into small pieces so they will all cook at the same time.
First, saute the mince first till browned. Remove from pan and saute the onion for 5 mins then add the garlic for 2 mins then all the other ingredients for 5 mins and then the mince, add a little water if necessary and simmer for 20-30 minutes.
Steam your cabbage leaves for 5 mins till tender and bright green.
Take tablespoons of the mince mixture and place on a cabbage leaf and roll up, do this with all the remaining leaves and ingredients.
I used 4 leaves, 2 per person. Best to steam a couple of extra leaves in case you tear them, but honestly who cares anyway.
These cabbage leaves give you the welcome illusion of springtime with the vibrant green colour of the cabbage leaves, but the warming spicy minced lamb inside is sheer winter warmer stuff. A great combination at this time of year or any time for that matter really.
How many does this recipe serve
This recipe serves 2 but you can just double it up etc to suit the number of folks you are catering for. Like all my recipes this is easy to make and doesn’t take much effort at all.
Cooking should be easy and fun, gone are the days of slaving over a hot stove for hours on end unless it’s something you really want to do or are making something really special for a big occasion. Slaving, hell no, this is easy and fun!
How to serve stuffed cabbage leaves
Keep it simple and low carb and right up there for the super healthy Mediterranean diet by simply serving these stuffed cabbage leaves with a dollop of Greek yogurt.
If you want to make a more filling meal then add some couscous n the side or a baked potato.
Looking for more super easy recipes using mince, then check these out;
Minced beef with courgettes/zucchini and hummus
Kali Orexi!
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Greek Lamb Stuffed Cabbage Leaves
Ingredients
- 400 g/14 oz lamb mince
- 1 small onion diced
- 1 carrot finely chopped
- 1 clove garlic minced
- 1/2 red bell pepper finely chopped
- 1 celery stick finely chopped
- 1/2 courgette finely chopped
- 1/2 tsp chopped fresh chilli
- 1/2 tsp dried oregano
- 1 tsp fresh orange zest
- 1/4 tsp cinnamon
- 4 tbsp tomato puree
- 4 Savoy cabbage leaves
- salt & pepper
- Greek yogurt to serve
Instructions
- Saute the mince in a little olive oil till browned then remove from pan and set aside
- Add a little more oil to the pan and saute onion for 5 mins then add garlic for 2 mins
- Add all other ingredients (apart from the cabbage leaves) and saute for 5 mins then add the mince and a little water if required, season well and simmer for 2--30 mins
- Steam the cabbage leaves for 5 mins till tender and bright green
- Spoon mince mixture on to cabbage leaves and roll up
- Serve with a dollop of Greek yogurt
Great spice profile on the lamb. I definitely should have tried a little harder to dry off the steamed cabbage leaves. Maybe a salad spinner next time?
Thanks for the recipe!
Hi Sophie
Glad you like the spice combo for lamb. Sounds like you need to dry the cabbage leaves more. I pat mine dry but a salad spinner would certainly do the trick.
K