Armenian style cabbage rolls with lamb
4 servings
60 minutes
Armenian-style stuffed cabbage with lamb is a harmonious blend of aromatic minced lamb, partially cooked rice, and fresh herbs wrapped in tender cabbage leaves. This recipe reflects the rich traditions of Armenian cuisine, where simple ingredients are transformed into a culinary masterpiece. Fried tomato puree and subtle notes of quince and dried apricot add a light sweetness and refined tartness to the dish. Slow simmering in broth allows the stuffed cabbages to reveal their full flavor richness. They are perfect for cozy family lunches and can impress guests with their deep and balanced taste. Served hot, generously soaked in fragrant juice, with pieces of fruit highlighting their special character.
1
Remove the meat from the bone, cut it into small pieces, and pass it through a meat grinder.
- Lamb: 500 g
2
Add half-cooked rice, finely chopped onion, cilantro, mint, basil, thyme, marjoram, salt, and pepper to the ground meat. Mix everything thoroughly.
- Rice: 30 g
- Onion: 1 head
- Cilantro: 1 bunch
- Fresh mint: to taste
- Basil: 1 bunch
- Thyme: to taste
- Marjoram: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Cut the core out of the cabbage, then place the cabbage in salted boiling water and cook for 10-12 minutes.
- White cabbage: 1 piece
4
Drain the cabbage boiled until half-cooked in a sieve, and when the water drains, separate the head into individual leaves. Spread the leaves on the table and cut off the coarse parts with a knife.
5
Then place the meat filling on the cabbage leaves and wrap it in the form of an envelope.
6
Fry the tomato puree in melted butter.
- Tomato puree: 100 g
- Clarified butter (ghee): 20 g
7
Place the chopped bones left after separating the meat in a pot, layer cabbage leaves, then arrange the stuffed cabbage, and in between, add dried apricots, quince or apple slices, and onion rings.
- Lamb: 500 g
- Onion: 1 head
- Quince: 100 g
- Dried apricots: 70 g
8
Add fried tomato puree, pour in hot broth or hot water, and cover with an inverted plate. Close the pot with a lid and simmer the cabbage rolls on low heat until cooked.
- Tomato puree: 100 g
- Chicken broth: 1 l
9
Pour with the juice formed during cooking, placing dried apricots and quince next to the cabbage rolls.
- Quince: 100 g
- Dried apricots: 70 g
