Cabbage Rolls With Lamb Recipe | MAGGI® Arabia

Cabbage Rolls with Lamb

Spring rolls filled with luscious cabbage and lamb. A go to when guests come home unexpected! Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 15 leaves of white cabbage, medium size
  • For the Filling:
  • 2 tablespoons olive oil
  • 2 onions or 300 g, finely chopped
  • ½ cup pine seeds or 75 g
  • ½ kg minced lamb
  • 2 cloves garlic, crushed
  • 1 carrot or 100 g, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • 2 cubes MAGGI® Chicken Bouillon
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh parsley, finely chopped
  • ½ cup Basmati rice or 100 g, cooked
  • 2 cups boiling water or 500 ml

How to Prepare

  1. Boil cabbage leaves in boiling water for 6 mins or until soft and pliable. Drain and remove the hard stalk from the leaves and set aside.
  2. Heat oil in a large pan, cook onions and pine seeds over medium heat for 3-4 mins. Add minced lamb, garlic, carrot, cumin, cinnamon, black pepper and one cube MAGGI® Chicken Bouillon and cook for another 5 mins.
  3. Add tomato paste, parsley and cooked rice, stir until well combined. Remove from heat and allow to cool slightly.
  4. Place 3 tablespoons of the filling on the edge of a cabbage leaf. Fold in edges and roll into a neat parcel.
  5. Place cabbage parcels, flap side down in a deep ovenproof dish, dissolve the remaining MAGGI® Chicken Bouillon cube with the hot water and pour over the cabbage rolls.
  6. Cover with aluminum foil and bake in a 180°C oven for 25-30 mins.

Nutritional Info

Energy: 564.00 Kcal
Protein: 23.00 g
Carbohydrate: 33.00 g
Fats: 39.00 g

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