Lamb and Kamut Cabbage Rolls

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

by Cassidy Stockton in Featured Articles, Recipes

Celebrate St Patrick’s Day tomorrow with this whole grain twist on cabbage rolls. Our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with these delectable cabbage rolls using lamb, whole grain Kamut® berries and Savoy cabbage. Serve this with a side of soda bread for a hearty, Irish meal. If you can’t find Kamut® berries locally, you can substitute wheat berries.

Lamb and Kamut Cabbage Rolls with Tomato Sauce

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

Serves 6-8

  • 1 small head Savoy Cabbage, separated into leaves
  • 4 Tbsp Olive Oil
  • 2 medium Onions, chopped
  • 6 Garlic Cloves, minced
  • 1 medium Carrot, diced
  • 1 Green Bell Pepper, diced
  • 1/4 tsp ground Cinnamon
  • pinch ground All Spice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Pepper
  • 3/4 pound ground Lamb
  • 1/2 cup Kamut® Berries
  • Salt and freshly ground Black Pepper
  • One 28-ounce can crushed Tomatoes
  • 1/2 tsp dried Oregano
  • 1/4 tsp (or to taste) Crushed Red Pepper Flakes
  • 1 cup crumbled Feta Cheese
  • Garnish: Cilantro or Parsley Leaves

The night before making, add Kamut® berries to a pot and add 3 cups water. Bring to a boil, turn off heat and let sit overnight or up to 12 hours. Drain and set aside.

Preheat oven to 375° F. Bring a large pot of salted water to a boil. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until pliable. Remove the leaves from the water and transfer to a colander; rinse with cold water. Gently shake to remove most of the excess water and set aside.

Put 2 tablespoons of the olive oil in a large pot oven over medium-high heat; when hot, add half the chopped onion and half of the minced garlic, along with the carrot and half the bell pepper, cinnamon and all spice. Cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl. Add the ground lamb and drained Kamut® berries. Mix until just combined.

With the pan you just cooked the vegetables and spices in, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion, garlic and bell pepper. Cook until soft, 1 to 2 minutes. Add the tomatoes (and juice), oregano, and pepper flakes. Add salt and pepper to taste.  Let cook over medium-low heat while you prepare the cabbage leaves.

Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem. Lay a leaf on a work surface and put some of the lamb and Kamut® meat mixture in the middle of the leaf, and roll it up. Repeat with the remaining leaves and filling. Arrange all the leaves into a 9 x 13-inch baking pan and spread out as you need to fit.

Pour the tomato sauce over the rolls, spreading it evenly and making sure some gets down in between the rolls. Sprinkle the feta cheese on top. Cover with foil and bake 30 minutes. Remove foil and continue baking for 15-20 minutes. Serve garnished with fresh cilantro or parsley leaves.

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Cassidy Stockton Google: Cassidy Stockton
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