Stuffed Cabbage Rolls with Tahini Dressing

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 8 large white cabbage leaves
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • A pinch each of ground cumin, allspice and paprika
  • 350 g (12 oz) minced lamb
  • 1 tablespoon chopped fresh mint
  • 150 g (5 oz) cooked basmati rice
  • About 600 ml (1 pint) chicken stock
  • Salt and freshly ground black pepper


    If you substitute chopped sautéed mushrooms for the meat and replace the chicken stock with vegetable stock, this makes a wonderful vegetarian dish.

    Preheat the oven to 180°C/350°F/gas mark 4. Plunge the cabbage leaves into a large pan of boiling salted water and simmer for about 4-5 minutes to make them pliable. Drain them well. Spread them out on a flat surface and cut out the central cores.

    To make the stuffing, heat the oil in a large frying pan, add the onion, garlic and spices and cook until golden. Add the lamb, mint and some salt and pepper and cook for 10-12 minutes. Stir in the rice, then leave to cool slightly.

    Place a portion of stuffing on each leaf, fold over the end, then fold in the sides and roll up into a neat roll. Arrange them close together in a greased shallow ovenproof dish and pour over the stock so that they are almost covered. Cover the dish, place in the oven and cook for 30 minutes or until the leaves are tender.

    Meanwhile, prepare the dressing by whisking together all the ingredients. When the cabbage rolls are done, drain off the juices and mix them into the dressing. Pour the dressing over the cabbage and serve.