Lamb and Cabbage Casserole

Lamb and Cabbage Casserole

Use undrained canned tomatoes in this dish so their juices can be reduced to a thick sauce. Also I use canola oil for its neutral flavor, but any mild cooking oil will do. Ras el hanout is a Northern African spice blend which is a blend of cumin, coriander, cayenne, cinnamon, ginger, allspice, and black pepper. There is a recipe for it here. Spice blends are a good way clearing out the last bits of spice in the cabinet so you can restock fresh. You could also use another mix if it’s handy, but I think the notes of cinnamon and allspice are great with lamb.

14 oz Can of Tomatoes
1 lb Ground Lamb
1/2 Onion, Chopped
2 Tablespoons Ras el Hanout
2 Cloves Garlic, Minced
1/2 Head of Cabbage, Thinly Shredded
Salt & Pepper to Taste
Canola Oil

Reduce Tomatoes over high heat, gradually lowering at as it thickens.  You want something close to a paste.

In another pan add oil and soften the onion over medium heat. Add garlic. Cook about a minute until fragrant. Add lamb and salt and pepper. Brown. Drain off grease.



Add lamb to bottom of baking dish (8 inch square). Combine tomatoes, shredded cabbage, and ras el hanout.





Mix thoroughly by hand. Taste for salt. Layer on top of lamb.



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Lamb and Cabbage Casserole




Cook at 350F for approximately 45 minutes until starting to brown at edges.


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Lamb and Cabbage Casserole
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