Turkish · Dinner
Beef Rice Stuffed Cabbage (Gluten-Free)
Tender cabbage leaves wrapped around seasoned ground beef and rice with onion and dill, simmered in a paprika-tomato broth until the filling is cooked through and the leaves are soft. Naturally gluten-free thanks to certified gluten-free stock and pure spices, finished with a squeeze of lemon and a spoon of yogurt.
$5
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
452Calories
28.2gProtein
21.8gFat
40.1gCarbs
9.8gSugar
6.7gFiber
1142mgSodium
88mgChol
7.8gSat Fat
1065mgPotassium
145mgCalcium
4.6mgIron
2.4mcgVitamin B12
46mgVitamin C
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Bring a medium pot of water to a boil and blanch the 3 cabbage leaves for 2 minutes until pliable, then drain and pat dry.
2
Build
In a bowl, mix the ground beef, rice, onion, half the tomato paste, paprika, dried mint, dill, salt and pepper until combined.
3
Stuff
Lay each cabbage leaf flat, place filling near the stem edge, fold in sides and roll into a tight cylinder, repeating for all 3 leaves.
4
Simmer
Heat olive oil over medium heat, arrange rolls seam-side down, add stock, tomatoes and remaining tomato paste, cover and simmer 45 minutes on low until rice is tender.
5
Plate
Transfer rolls to a plate, spoon over remaining broth, scatter any remaining dill, and serve with yogurt and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef
- 66 large green cabbage leaves, blanched
- 1/2 cup90g uncooked white rice
- 6 tbsp60g onion
- 2 tbsp30g tomato paste
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried mint
- 4 tbsp16g fresh dill
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml olive oil
- 1 1/2 cup360ml gluten-free vegetable stock
- 4 tbsp60g canned tomatoes
- 2 tbsp30g plain yogurt, for serving
- 22 lemon wedge, for serving
