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Lamb and Kamut® Cabbage Rolls with Tomato Sauce

Michelle is the Packaging Content Manager at Bob's Red Mill and also runs the food blog

Kamut® replaces the traditional short grain rice in this recipe adding a toothsome quality and whole grain nutrition.

  • 1/2 cup Organic Kamut Berries
  • 1 Each Small Head Savoy Cabbage, separated into leaves
  • 4 Tbsp Olive Oil, divided
  • 2 Each medium Onions, chopped
  • 6 Each Garlic Cloves, minced
  • 1 Each Carrot, diced
  • 1 Each Green Bell Pepper, diced
  • 1/4 tsp ground Cinnamon
  • 1 pinch ground All Spice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Pepper
  • 3/4 lb ground Lamb
  • 1 Each 28oz can Crushed Tomatoes
  • 1/2 tsp dried Oregano
  • 1/4 tsp (or to taste) Red Pepper Flakes
  • 1 cup crumbled Feta Cheese
  • 1/4 cup Chopped Parsley or Cilantro leaves (for garnish)


Step 1

The night before making, add kamut to a pot and add 3 cups water. Bring to a boil, turn off heat and let sit overnight or up to 12 hours. Drain and set aside.

Step 2

Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the cabbage leaves to the boiling and simmer about 30 seconds to one minute, or until pliable. Remove the leaves from the water and transfer to a colander; rinse with cold water. Gently shake to remove most of the excess water and set aside.

Step 3

Put 2 tablespoons of the olive oil in a large pot oven over medium-high heat; when hot, add half the chopped onion and half of the minced garlic, along with the carrot and half the bell pepper, cinnamon, all spice, salt and pepper. Cook until soft, about 5 minutes. Transfer to a bowl and add the ground lamb and drained kamut berries. Mix until just combined.

Step 4

In the pan you just cooked the vegetables and spices in, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion, garlic and bell pepper. Cook until soft, 1 to 2 minutes. Add the tomatoes (and juice), oregano, and pepper flakes. Add salt and pepper to taste. Let cook over medium-low heat while you prepare the cabbage leaves.

Step 5

Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem. Lay a leaf on a work surface and put some of the lamb and kamut meat mixture in the middle of the leaf, and roll it up. Repeat with the remaining leaves and filling. Arrange all the leaves into a 9 X 13-inch baking pan and spread out as you need to fit.

Step 6

Pour the tomato sauce over the rolls, spreading it evenly and making sure some gets down in between the rolls. Sprinkle the feta cheese on top. Cover with foil and bake 30 minutes. Remove foil and continue baking for 15-20 minutes. Serve garnished with fresh cilantro or parsley leaves.
Lamb and Kamut® Cabbage Rolls with Tomato Sauce


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Products Used in this Recipe

Grains Beans Seeds
Organic Kamut Berries

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