Turkish · Dinner
Beef Rice Stuffed Cabbage (Low-Calorie)
Cabbage leaves wrapped around lean ground beef, cooked rice, onion, and dill, simmered in a paprika-spiced tomato broth. Served warm with cooking broth and a dollop of yogurt, this low-oil version keeps classic Turkish comfort within a trimmer calorie range.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
389Calories
34.4gProtein
14.2gFat
29.8gCarbs
9.6gSugar
5.8gFiber
871mgSodium
83mgChol
5.2gSat Fat
1015mgPotassium
165mgCalcium
4.1mgIron
2.4mcgVitamin B12
54mgVitamin C
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Bring a pot of water to boil over high heat. Blanch 4 cabbage leaves for 2 minutes until pliable, then drain and pat dry.
2
Mix
Combine ground beef, rice, onion, dill, parsley, paprika, salt, and pepper in a bowl, mixing with your hands until even.
3
Stuff
Lay each cabbage leaf flat, place filling near the base, roll tightly and tuck in sides to form 4 small parcels.
4
Braise
Arrange rolls seam-side down in a saucepan. Whisk tomato paste into vegetable stock, pour over rolls, cover, and simmer over low heat for 35 minutes until rice is tender.
5
Plate
Transfer rolls to a plate, spoon over cooking broth, drizzle with olive oil and lemon juice, and top with yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz420g lean ground beef
- 88 large cabbage leaves
- 1/2 cup90g cooked white rice
- 11 small onion
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 cup360ml low-sodium vegetable stock
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 4 tbsp60g plain yogurt, to serve
