Lamb-and-Feta Stuffed Cabbage

Lamb-and-Feta Stuffed Cabbage
Photo by Scott Phillips


  • 1 cup lower-salt chicken broth
  • 1 Tbs. fresh lemon juice
  • 1 large egg
  • 1/3 cup ouzo or sambuca
  • 1 lb. ground lamb
  • 1 Tbs. finely chopped fresh oregano
  • ¼ cup finely chopped fresh flat-leaf parsley
  • + 9 more ingredients
    • 1 large head green cabbage (about 3 lb.), outer leaves discarded, cored
    • 1 15-oz. can crushed tomatoes (about 2 cups)
    • Kosher salt and freshly ground black pepper
    • 1 large yellow onion, finely chopped
    • ½ tsp. fennel seeds, crushed
    • 1 tsp. ground cumin
    • ¼ cup olive oil
    • 4 oz. (1 cup) crumbled feta
    • ½ cup short-grain rice, such as Arborio

Fill a tall, 8-quart (or larger) pot with enough water to submerge the whole cabbage and bring to a boil over high heat. Boil the cabbage until the outer leaves are bright green and start to pull away, about 4 minutes. Carefully pull them off with tongs and lay them on a baking sheet lined with a...

View full recipe at Fine Cooking


  • 461584Tukaussey I tried this recipe with one slight modification, using Anise Liquor instead of ouzo or sambuca. The dish was incredible!

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