Kosher Stuffed Cabbage with Ground Lamb

Chef Randy’s Stuffed Cabbage with Lamb

Stuffed cabbage is a cherished holiday tradition, and Chef Randy’s version swaps ground beef for rich, flavorful lamb. The juices from the lamb mingle with tomatoes, lemon, and brown sugar to create a luscious sauce — perfect for serving at Succoth or any special occasion.

Details

Servings: 9 stuffed cabbage rolls (about 6 servings)

Prep Time: 30 minutes

Cook Time: 80 minutes

Total Time: 110 minutes

Cuisine Type: Jewish, Eastern European

Diet Tags: Kosher, Dairy-Free

Ingredients

• 1½ pounds of Prairie Street Prime Ground Lamb
• 1 head green cabbage, core removed
• ½ large red onion, finely minced
• ½ large red onion, sliced
• 2 tablespoons fresh parsley, loosely chopped
• ½ cup parboiled rice
• 2 eggs
• 16 oz tomato sauce
• 16 oz whole peeled tomatoes
• ½ cup light brown sugar
• 1 lemon, freshly juiced
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 350°F (177°C).
2. Bring a large stock pot of salted water to a boil. Carefully lower the whole cabbage into the pot and cook until tender.
3. In a large bowl, combine ground lamb, minced onion, parsley, parboiled rice, eggs, salt, and pepper. Mix well.
4. Shape the lamb mixture into 9 tennis ball–sized meatballs; set aside.
5. Transfer cooked cabbage leaves to an ice water bath to stop cooking.
6. Reserve 9 large intact leaves, trimming any thick core areas. Use torn leaves to line the bottom of a baking dish.
7. Place lamb mixture in the center of each leaf, roll into a package, and place seam side down in the dish.
8. Top with sliced onion, tomato sauce, whole peeled tomatoes, salt, pepper, brown sugar, and lemon juice.
9. Cover with a lid and bake for 60–80 minutes until sauce reduces slightly and cabbage rolls are plump.

Serve hot, spooning sauce over the cabbage rolls.

Chef’s Tips

• Use torn cabbage leaves as a base layer to prevent sticking.
• Parboiled rice ensures the grains cook evenly inside the cabbage rolls.
• For a deeper flavor, brown the lamb mixture briefly before rolling.

Storage & Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered baking dish at 300°F until warmed through.

Frequently Asked Questions

Can I make stuffed cabbage ahead of time?

Yes! Assemble the rolls up to one day in advance, refrigerate, and bake just before serving.

Can I freeze kosher stuffed cabbage?

Yes, cooked stuffed cabbage freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

What other meats can I use instead of lamb?

You can use ground beef, turkey, or chicken — but lamb adds a richer, more traditional flavor to the dish.

Nutrition Information

Calories: ~310 per serving

Macros: ~310 Calories per serving | Protein: 21g | Carbs: 23g | Fat: 15g