Greek · Dinner
Cabbage Rolls with Lemon Sauce
Ground beef and rice simmered inside braised cabbage leaves, finished with avgolemono, an egg-lemon sauce that thickens the braising broth. The rolls are seasoned with onion, dill and mint, gently poached, then coated in the warm, tangy sauce and served with the reduced pan liquid spooned over.
$6
30 minsPrep
55 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
509Calories
36.8gProtein
24.6gFat
32.1gCarbs
4.8gSugar
4.2gFiber
812mgSodium
256mgChol
8.9gSat Fat
885mgPotassium
128mgCalcium
4.6mgIron
2.4mcgVitamin B12
35mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Bring water to a boil and blanch cabbage leaves 2 to 3 minutes until pliable; drain, pat dry, and trim thick ribs flat.
2
Build
Mix ground beef, uncooked rice, onion, dill, mint, egg, salt and pepper until evenly combined.
3
Braise
Arrange rolls seam-side down in saucepan, add chicken stock and olive oil, cover, and simmer over medium-low heat 40 to 45 minutes until rice is tender.
4
Finish
Whisk egg with lemon juice until frothy, then slowly temper by whisking in hot braising liquid until sauce thickens, 1 to 2 minutes over low heat.
5
Plate
Arrange cabbage rolls on plate and spoon warm lemon sauce generously over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 66 large green cabbage leaves, blanched
- 1/2 cup90g white rice, uncooked
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp fresh mint
- 2 tbsp2 tbsp olive oil
- 2 cup480ml chicken stock
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- salt, to taste
- black pepper, to taste
