Greek · Dinner
Baked Stuffed Cabbage Rolls with Rice
Cabbage leaves wrapped around a filling of rice and ground beef seasoned with dill, baked in tomato sauce until tender, then finished with a lemon-egg avgolemono drizzle. This Greek dish pairs soft cabbage with herbed rice and meat, topped with a light, tangy citrus sauce.
$5
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
618Calories
37.2gProtein
29gFat
55.2gCarbs
11.4gSugar
6.8gFiber
1158mgSodium
286mgChol
9.6gSat Fat
1206mgPotassium
144mgCalcium
5.5mgIron
2.8mcgVitamin B12
62mgVitamin C
high-fiber
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Core a small cabbage, separate 5-6 large outer leaves, trim the thick center rib flat, blanch over high heat 2-3 minutes until bright green and pliable, then drain and cool.
2
Sauté olive oil in a skillet over medium heat, add onion and cook 4-5 minutes until soft and translucent, then mix in ground beef, rice, dill, parsley, salt and pepper until combined.
3
Lay each leaf flat, spoon 2 tablespoons filling near the base, fold sides and roll into a tight cylinder.
4
Arrange rolls seam-side down in a baking dish, pour canned tomatoes, chicken stock and tomato paste over top, cover with foil and bake at 350°F for 45 minutes until rice is tender.
5
Whisk egg with lemon juice, slowly ladle in 2-3 tablespoons hot cooking liquid while whisking, pour mixture back over rolls, rest uncovered 10 minutes, then plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400gabout 5-6 large leaves cabbage leaves
- 130g130g white rice
- 400g400g beef-ground
- 60g60g onion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp olive oil
- 200ga quarter of a 14.5 oz can canned-tomatoes
- 240ml240ml chicken-stock
- 2 tsp2 tsp tomato-paste
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 22 eggs
- 2 tbsp2 tbsp lemon-juice
