Sarma with Minced Lamb and Paprika
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 white cabbage
- 400 g lamb mince
- 100 g long grain rice
- 1 onion
- 1 tsp sweet paprika
- 400 g chopped tomatoes
- 150 ml beef stock
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 25.3 g
- Carbohydrate
- 38.2 g
- of which sugars
- 17.3 g
- Fat
- 18.9 g
- of which saturates
- 8.6 g
- Fibre
- 7.4 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 2
Carefully remove 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until pliable, then drain and pat dry.
- 3
Mix the lamb mince, cooked rice, chopped onion and paprika with a good pinch of salt and pepper. Spoon onto each cabbage leaf, fold in the sides and roll up.
- 4
Heat the oven to 180C (160C fan, gas 4). Arrange the rolls in a baking dish and pour over the chopped tomatoes mixed with the beef stock.
- 5
Cover with foil and bake for 55-60 minutes until the lamb is cooked through with no pink remaining.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.