Meat-stuffed cabbage rolls with ginger lemon sauce (Keema bhare bandh gobhi) from Classic Indian Cooking (page 194) by Julie Sahni

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Notes about this recipe

  • Eat Your Books

    Can substitute ground beef for ground lamb.

  • hibeez on April 19, 2026

    These were excellent! Served them with rice; I could only eat one and the gents at the table had two each. I froze 2 cooked ones for a work lunch, and froze 5 unbaked with sauce to have as another dinner. The first time, I missed the note saying to peel the lemon; peeled it the second time and frankly it was good either way. Made the keema with lamb. Very easy to do. Since I wasn't going to use the whole cabbage, I peeled off the individual leaves and blanched them in boiling water for a few minutes, which worked well. Will definitely make these again!

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