Go Back

Lebanese Stuffed Cabbage

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 4
Calories 560 kcal


  • 1 head savoy, napa or green cabbage
  • 175 g brown rice
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 6 garlic cloves, chopped
  • 1 tsp salt
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp allspice
  • 350 g lean beef mince
  • 475 ml beef or vegetable broth
  • 3 lemons, sliced


  • Cook the rice according to the package instructions. Transfer cooked rice to large bowl.
  • Place the cabbage head into boiling water for 5-7 minutes to soften the leaves. Remove the inner stalk and separate the cabbage leaves until you have about a number of large leaves.
  • In a large skillet pan, warm the olive oil over medium heat. Add the onion, garlic and ½ tsp salt and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds to coat the onions. Add the ground beef and remaining salt and cook until the beef is browned and mostly cooked through, about 5 minutes.
  • Add the onion and beef mixture to the bowl and mix everything together. Taste and season with more salt if needed.
  • In a casserole dish, add the broth and lemons. Assemble the cabbage rolls by placing enough filling at the base of the leaf, then roll it up like you would a burrito. Repeat with all of the cabbage leaves. Place the rolls in the casserole dish.
  • Bake in the oven for 60 minutes, or until the cabbage is tender and filling is cooked through.