Easy Lamb and Cabbage Roll

Serves 4-6
Time 1 hour


1 savoy cabbage 

1 brown onion, diced

1 bunch thyme

1 bunch dill

1 bunch chives

6 cloves garlic, chopped 

2 tbsp extra virgin olive oil 

2 tbsp dried oregano 

2 tbsp dried mint

1 long red chilli 

1 red capsicum, diced

500g lamb mince 

Salt & pepper 

¼ cup red pepper paste

2 cups rice, washed and drained

1 lemon, zest 

1L beef stock


Preheat oven to 170°C. 

Place cabbage leaves in a large pot of boiling water, place the lid on and boil for 3-5 minutes or until the leaves have softened. Drain and set aside. 

Add the brown onion, thyme, dill, chives, garlic and extra virgin olive oil to a hot pan over medium-high heat. Sautee for a few minutes or until the onion has softened. Add the oregano, mint, chilli, capsicum, lamb mince, salt and pepper. Brown the mince before adding the red pepper paste and rice. Stir so that the rice is incorporated throughout the dish. Remove from the heat before stirring through the lemon zest. 

Layer ¾ of the steamed cabbage leaves in the bottom and up the sides of your pot. Add the rice and lamb mixture and hot stock, and flatten down with a spoon. Top with remaining cabbage leaves. Cover with an oven save the lid and bake for 20-25 minutes or until the rice is tender.