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Lamb cutlets with stuffed cabbage leaves Recipe

Lamb cutlets with stuffed cabbage leaves Recipe
Method
  • 1

    Preheat the oven to 200 °C.

  • 2

    Peel the cabbage and wash the leaves. Set aside 6 large leaves and cut the rest in to thin slices.
    Bring a large pan of salted water to the boil and cook the 6 leaves for 1 minute. Remove from the pan and immerse in cold water to halt the cooking process.

  • 3

    Peel the carrot and the onion and chop in to small dice. Place in a saucepan with the smoked bacons pieces, the garlic and a knob of butter. Cook for 3 minutes then add the chopped cabbage, the water and the chicken stock cube. Cook for 10 minutes.

  • 4

    Lay the 6 cabbage leaves out on a clean tea towel or tray. Place a spoonful of the cooked cabbage, carrot and onion on to each leaf. Roll up the leaves to make parcels or balls and place in a baking dish with the rest of the cooking juices. Transfer to the oven and cook for 10 minutes.

  • 5

    Heat a frying pan to hot and add a drizzle of olive oil. Cook the lamb cutlets over a high heat for 2 minutes on each side. Lower the heat and add a knob of butter, the breadcrumbs and the spices. Stir to coat all sides of the lamb in breadcrumbs and seasoning.

  • 6

    Plate the stuffed cabbage then top with a lamb cutlet. Drizzle over the reduced cooking sauce and finish with a few sprigs of fresh tarragon.

Chef's tip

«To really bring out the flavours in this dish, add a few lightly cooked cubes of lamb to the stuffed cabbage.»

A classic recipe of stuffed cabbage leaves served with lamb cutlets.

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(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Lamb cutlet(s) : 12 whole
  • Savoy cabbage(s) : 1 whole
  • Carrot(s) : 1 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 bulb
  • Tarragon : 0.25 bunch
  • Smoked bacon cube(s) : 50 g
  • Unsalted butter : 30 g
  • Water : 500 ml
  • Breadcrumbs : 30 g
  • Chicken bouillon cube(s) : 1 whole
  • Unsalted butter : 30 g
  • Freshly ground black pepper : 6 Turn
  • Ras el hanout : 5 g
  • Fine salt : 6 pinch(es)
  • Olive oil : 50 ml
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