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.
How to Make It
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.
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