Keema Stuffed Cabbage Keema Stuffed Cabbage

Keema Stuffed Cabbage

Lamb keema mince mixed with rice, then wrapped in cooked cabbage leaves and lightly poached in lamb or vegetable stock.  A quick supper dish that is full of flavour.

prep time
10 mins

cook time
30 minutes

4 people


  • 350g prepared lamb keema (see lamb keema recipe)
  • 150ml of good hot lamb or vegetable stock
  • 1 large green cabbage, base trimmed
  • 100g cooked rice


  1. Bring a large saucepan of water to boil and place the whole cabbage in the water, stalk side up.
  2. Cover and simmer for 6-8 minutes then remove the cabbage with a slotted spoon, separate the larger outer leaves with a sharp knife, removing each one by one.  Drain on kitchen paper (you’ll need about 8-10 leaves).
  3. Make a V-shaped cut to remove the thickest part of the stalk on each leaf.
  4. Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
  5. Mix the rice into the keema and place a tablespoonful in the centre of each leaf.  Fold in the sides and roll up tightly.
  6. Transfer to a heatproof casserole dish. Pour over the stock, cover and cook for 25-30 minutes.
  7. Serve the parcels with seasonal vegetables.