Stuffed Cabbage Rolls with Yogurt Dill Sauce

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 1 large head green cabbage, about 3 pounds, cored
  • 2 tablespoons olive oil
  • 3 large green onions, sliced
  • 2 large garlic cloves, minced
  • 1 pound ground lamb
  • 2 cups plain yogurt, divided
  • 4 tablespoons snipped fresh dill, divided
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoons salt


Place head of cabbage in a large pot and cover with water; remove cabbage and set aside. Place pot over high heat and bring water to boiling. Add cabbage, core-end down. Reduce heat to medium. Cover and simmer until leaves are softened, 10 to 12 minutes. Remove cabbage to a bowl of cold water.

Separate 16 large leaves from head of cabbage. Trim tough ribs on back of leaves so that they will roll up easily. Chop enough of remaining cabbage to make 3 cups.

Heat oil in a 12-inch skillet over medium heat; add chopped cabbage, green onions and garlic and cook until tender, about 10 minutes, stirring occasionally. With a slotted spoon, remove to a bowl.

In drippings remaining in skillet, cook lamb over high heat until well browned, stirring frequently. Remove to bowl with cabbage. Place lamb mixture in a food processor and process until finely ground.

In a large bowl, combine lamb mixture with 1/2 cup of the yogurt, 2 tablespoons of dill, TABASCO® Sauce and salt and mix well. Place 3 tablespoons lamb mixture at bottom of a cabbage leaf and roll up tightly to form a 3-inch-long roll, tucking ends in as you roll. Repeat with remaining lamb and leaves.

Preheat oven to 400°F. Place cabbage rolls on a rack in a roasting pan. Add 1 cup boiling water; cover pan tightly with foil and bake 20 minutes or until rolls are hot.

Meanwhile, combine remaining 1 1/2 cups yogurt and 2 tablespoons dill in a bowl and mix well. To serve, remove cabbage rolls to a platter and top with yogurt sauce.

Makes 4 servings.

Nutritional information per serving: 309 Calories, 28 g protein, 18 g carbohydrate, 14 g fat, 66 mg cholesterol, 971 mg sodium.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!