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prep time
30 min
cook time
4 h 0 min
ready time
4 h 30 min
Low Carb Slow Cooker Lamb Stuffed Cabbage Leaves
These mouth-wateringly delicious stuffed cabbage leaves are the perfect combination of fatty lamb, aromatic herbs and low carb veggies.
Once you have carried out the prep, you can sit back and let the slow cooker take over.
These stuffed cabbage leaves are great on their own of served with a side of cauli rice.
The recipe requires a whole savoy cabbage but only 6 of these will be eaten, the rest serve to help steam the cabbage parcels.
Net Carbs
6.8 g
Fiber
3.7 g
Total Carbs
10.5 g
Protein
27.3 g
Fats
35.9 g
475 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Lamb Ground Raw
1 pound
Cabbage Raw
6 leaf, large
Tomato Puree
2 tablespoon
Spices Oregano Dried
2 tsp, leaves
Spearmint Dried Mint
1 tsp
Spices Cinnamon Ground
1 tsp
Ground Cumin by Tone's
1 tsp
Shallots Raw
2 tbsp chopped
Garlic
1 clove
Tomatoes
1 medium
Zucchini
½ medium
Vegetable Stock Pot by Knorr
0.5 cup
Salt
½ teaspoon
Black Pepper
⅕ tsp
Recipe Steps
steps 13
4 h 30 min
Step 1
Cut the thick stem from the base of the cabbage and pull all the cabbage leaves off, including the smaller ones.Step 2
Submerge the cabbage leaves in a large pan of boiling water for 3-4 minutes to allow them to soften. Drain, pat dry and reserve to one side.Step 3
Add the lamb mince to a mixing bowl with the mint, oregano, cumin and cinnamon. Use your hands to mix together well.Step 4
Finely dice the zucchini and the shallot and add to a mixing bowl. Mince the garlic into the bowl and add the tomato puree. Stir well to combine.Step 5
Add the vegetable mix to the minced lamb, season with salt and pepper and use your hands to thoroughly combine.Step 6
Arrange 6 of the biggest cabbage leaves and trim off any hard stalks at the base of the leaves.Step 7
Take half of the remaining smaller leaves to create a layer on the base of the crock pot.Step 8
Depending on the size of your cabbage leaves, you will want up to ½ a cup of the mince mixture per large leaf. Taking approximately half a cup at a time, form the mixture into an oval shape and place at the end of each leaf.Step 9
Fold the sides of the leaf in to cover the ends of the mince, then roll the leaf over to form a tight log.Step 10
Once you have stuffed each leaf, pack them tightly into the base of the crock pot.Step 11
Dice the tomato and scatter over the cabbages and pour over the stock.Step 12
Cover the rolls with a layer of remaining leaves.Step 13
Turn the crock pot to high and cook for 4 hours or until the lamb is completely cooked through and piping hot. Discard the top layer of leaves and serve the stuffed leaves immediately.
Comments
GorgeousAvocado632980 2 years ago
I substituted riced cauliflower & added an egg as a binder in place of zucchini. Delicious. TY!
Gunsnrosie 6 years ago
Loved this, really tasty and filling. Cooked mine in the oven for an hour and they were perfect. Very easy to make too
recipewriter 6 years ago
Thank you so much, I'm very glad you enjoyed it!
pamelak3@mac.com 6 years ago
I used fresh ground pork did not add garlic and salt and pepper but will next time and used chicken broth did not add mint. Very good so easy
recipewriter 6 years ago
Thank you for your feedback.
Kate 6 years ago
Delicious! Seems like a lot of spices but that is what makes it great. Due to time constraints I cooked this in the oven at 350 for 90 minutes and it turned out fine. I also doubled the recipe. It would be good with even more zucchini in the lamb mix. And possibly feta. I also used just regular cabbage (not savoy). A lot of liquid comes off the cabbage. I don’t think the broth is necessary (or at least not as much as called for).
recipewriter 6 years ago
Thank you, I appreciate your feedback. I am glad you enjoyed the recipe.
prairieprof93 6 years ago
Irish and delicious! Great taste.
recipewriter 6 years ago
Great! So glad you liked the recipe