Lamb Stuffed Cabbage

by samyak


  • 1 lb. Minced lean lamb
  • 1/2 cup onions, finely chopped
  • 1/2 green onions, finely chopped
  • 1 cup cooked rice
  • 2 teaspoons dill weed, minced
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin powder
  • 1 cup Nepali cheese (panner), roughly grated
  • 1 teaspoon ground black pepper
  • 1 teaspoon flour
  • 1 egg
  • 2 tablespoons melted butter
  • 1 head fresh cabbage Salt to taste
  • For sauce:
    • 1 cup chopped onions
    • 2 cloves garlic
    • 1/2 in. ginger
    • 1 cup chopped tomatoes
    • 1 teaspoon musturd seeds
    • 1 cup yogurt
    • 1 cup rich lamb broth
    • 2 tablespoons clarified butter
    • 1 teaspoon chili powder
    • 2 tablespoons green onions for garnish


    • In a large bowl combine all ingredients except cabbage. Mix

well, cover, and refrigerate for I hour. In the mean time, core the

head of cabbage, boil in salted water till soft. Separate into leaves,

and keep in cold water. Remove the thick veins as necessary. Spread a

cabbage leaf on cutting board, place 2 tablespoons of filling, fold

sides, and roll up. Hold the loose end of the leaf with small bamboo

sticks. Repeat with other leaves. Rub butter on the stuffed rolls and

stack in a steamer. Steam till the stuffing is cooked through, about 10

min. Transfer the steamed rolls to a large plate.

For sauce, in a non-stick sauce pan heat 2 tablespoon of

clarified butter, splitter musturd seeds. Add onions and sautee till

brown. Add garlic, ginger, and chili powder, and fry for 1 min. in low

heat. Add tomatoes, broth, and salt and pepper. Simmer the tomato

mixture until the sauce thickens, about 15 min. Transfer the stuffed

cabbage rolls to the sauce and heat through, frequently turning, about 5

min. Garnish with chopped green onions. Serve with tomato chutney.

Submitted by: Tulsi Regmi