Looking for a dish that packs a punch of flavor and comfort? These Spiced Lamb and Quinoa Cabbage Rolls offer a delightful twist on the classic, blending savory spices with nutritious ingredients for a meal that's both satisfying and nourishing.
Lamb mince is the star of this dish, offering a rich and slightly sweet flavor that pairs beautifully with spices. Quinoa adds texture and protein, making the filling more substantial. We use green cabbage leaves as a wholesome wrap, bringing a subtle sweetness and slight crunch.
Onion and garlic are sautéed to build the aromatic base of the filling. Ground cumin, coriander, and cinnamon bring warmth and depth, enhancing the natural flavors of the lamb. A touch of salt and black pepper balances and rounds out the seasoning.
Tomato sauce adds moisture and tanginess, perfectly complementing the savory rolls. Finally, a sprinkle of fresh mint and a hint of lemon zest provide a fresh, bright finish.
These cabbage rolls are delightful on their own but pair wonderfully with a simple cucumber yogurt sauce or a side of roasted vegetables. A crisp green salad with a lemon vinaigrette can also complement the flavors nicely.
First, preheat your oven to 350°F to get it ready for baking. Meanwhile, bring a large pot of water to a boil. You'll want to carefully peel the cabbage leaves from the head — aim for large, intact leaves. Blanch them in the boiling water for about 2-3 minutes until they're softened. This will make them pliable and easy to roll later. Drain the leaves and set them aside to cool.
Next, heat up the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, giving them a good sauté until they turn soft and fragrant. Now, stir in the lamb mince, breaking it up as it cooks. Add the ground cumin, coriander, cinnamon, salt, and black pepper. Keep stirring until the lamb is browned and the spices are well mixed in.
Once the lamb is ready, stir in the cooked quinoa and chopped mint. Mix everything well — this is your filling. Now, take each cabbage leaf and place about 2-3 tablespoons of the lamb mixture onto it. Roll the leaf tightly, tucking in the sides as you go, and place it seam-side down in a baking dish. Repeat until all the filling is used up.
Pour the tomato sauce over the cabbage rolls, making sure they're well-covered. Cover the dish with foil and bake for 45 minutes. This gives the flavors time to meld beautifully. After 45 minutes, remove the foil and let it bake for another 10 minutes to get a nice finish. Before serving, garnish with extra mint and a sprinkle of lemon zest for that final touch of freshness.
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