Greek-Style Cabbage Stuffed with Squash and Lamb recipe

Preparation Time: 25 minutes | Cooking Time: 40 minutes

Although this dish sounds impressive, it's actually really easy to make. Savoy cabbage is stuffed with a mixture of lamb, butternut squash, herbs and spices and served with a quick lemony tzatziki. Perfect as a starter or as part of a party platter.


  • 1 Savoy cabbage (with at least 12 leaves)
  • 200g minced lamb
  • 200g cooked rice (can use microwaved rice)
  • 1 onion
  • 1 garlic clove
  • Small bunch finely chopped mint leaves
  • 150g squash
  • 150g Greek yoghurt
  • 1/2 cucumber
  • Juice of 1/2 lemon
  • 1 garlic clove
  • Salt and pepper


  1. Firstly, make the sauce. Grate the cucumber and then press all of the water out of it. Mince the garlic clove. Stir together the yoghurt, cucumber, lemon juice and garlic until combined, then cover and put into the fridge until you're ready to use.

  2. Blanch the cabbage leaves in hot water until softened, then drain.

  3. Dice the onion and mince the garlic clove. Chop the squash into small cubes. Bake the squash with a little oil, salt and pepper in a 180C oven until tender, around 15 minutes.

  4. Heat a little oil in a frying pan and add the onion. Fry until softened, add the garlic and fry for another minute or two. Add the mince and fry off until browned and then drain off any fat. Stir the squash, cooked rice and mint into the lamb mix.

  5. Divide the lamb mix between the Savoy leaves and roll up. Secure with cocktail sticks. Put into a baking dish with a bit of water. Cover with foil and bake in a 180C oven to warm through.

  6. To serve, drizzle the rolls with the tzatziki sauce.

You can add some spices to the lamb mix if you like - cinnamon and nutmeg will work really well. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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