Middle Eastern · main

Spiced Lamb and Rice Stuffed Cabbage

Spiced Lamb and Rice Stuffed Cabbage reads citrus 5.0, umami 4.8 and richness 4.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.3 / 10
• Sweet & Fruity — 3.1 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Citrus 5.0 · Umami 4.8 · Richness 4.6 · Sourness 4.5 · Allium 4.4 · Salinity 3.4 · Herbaceous 3.0 · Sweetness 2.7 · Warm Spice 2.5 · Heat 2.4 · Earthy 2.2 · Fruity 1.4 · Floral 1.4 · Bitterness 1.2 · Funk & Ferment 1.1 · Nutty 1.0

What's in it (16)

• head cabbage — 1361 g
• salt — 15 g
• lamb — 454 g
• hot cooked white rice — 89 g
• yellow onion — 110 g
• garlic — 12 g
• allspice — 5 g
• cinnamon — 5 g
• cumin — 3 g
• cayenne pepper — 1 g
• mint — 15 g
• black pepper — 1 g
• olive oil — 27 g
• tomatoes — 794 g
• low-salt chicken broth — 473 g
• lemon juice — 59 g

Time & effort: about 1 hr 35 min (1 hr 25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 49.9 kcal, 3.8 g protein, 1.9 g fat, 5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Core the cabbage, then lower the whole head into a large pot of boiling water salted with 1 teaspoon of the salt. Boil until the outer leaves turn pliable and pull away easily, 8-10 minutes, peeling off leaves with tongs as they loosen and transferring them to a colander to cool. Shave down the thick center rib of each leaf with a knife so it folds flat; you should end up with 16-18 usable leaves plus some torn scraps - reserve the scraps to line the pot.
2. In a large bowl, combine the ground lamb, rinsed rice, grated onion, half the minced garlic, allspice, cinnamon, cumin, cayenne, mint, 1 teaspoon of the salt, and the black pepper. Mix by hand until just evenly combined - overworking makes the filling dense.
3. Lay a cabbage leaf rib-side down on your work surface. Place about 3 tablespoons of filling near the stem end, fold in the sides, and roll into a snug log. Repeat with the remaining leaves and filling to make about 16 rolls.
4. Line the bottom of a large Dutch oven with the reserved cabbage scraps to keep the rolls from scorching. Arrange the rolls seam-side down in the pot in tight, even layers.
5. Heat the olive oil in a small skillet over medium heat; add the remaining garlic and cook until fragrant, 30 seconds. Stir in the crushed tomatoes, broth, and lemon juice, whisk to combine, season with the remaining 1 teaspoon salt, and pour the sauce over the rolls in the pot.
6. Set a heatproof plate directly on top of the rolls to weigh them down and keep them submerged. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the cabbage is fully tender, the lamb reaches 160 F, and the rice is tender, 70-80 minutes.
7. Remove from the heat and let rest, covered, 10 minutes. Discard the liner scraps, transfer the rolls to plates, spoon the sauce over the top, and finish with the extra mint and lemon wedges.

Dishes with a similar flavor shape

• Spicy Pepper Chicken Curry — Indian
• Pork Green Chile Stew — Tex-Mex · Southwestern
• Steak Fajitas with Lime and Cilantro — Tex-Mex
• White Chicken Chili with Green Chiles — American
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex

Keep reading: what citrus, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.