Turkish · Dinner
Beef Rice Stuffed Cabbage (High-Protein)
Beef and rice-filled cabbage rolls simmered in a tomato broth with cottage cheese for protein. Seasoned with cumin, paprika, and mint, finished with a lemony yogurt drizzle and pan sauce spooned over.
$5
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
28.7gFat
38.6gCarbs
11.2gSugar
6.8gFiber
1120mgSodium
142mgChol
10.1gSat Fat
1380mgPotassium
210mgCalcium
5.9mgIron
3.1mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Blanch the 6 cabbage leaves in boiling water for 2 minutes until pliable; drain and pat dry.
2
Saute
Heat the olive oil in a skillet over medium heat and cook the onion and garlic for 4 minutes until softened.
3
Build
In a bowl, mix the ground beef, rice, cottage cheese, half the sauteed onion mixture, cumin, paprika, salt and pepper until combined.
4
Stuff
Lay each cabbage leaf flat, place filling near the stem end, and roll tightly with sides tucked in.
5
Simmer
Arrange the rolls seam-side down in a saucepan, whisk the tomato paste, crushed tomatoes, beef stock and remaining onion mixture together, pour over the rolls, cover and simmer over medium-low heat for 45 minutes until the rice is tender.
6
Rest
Remove from heat and let the rolls sit covered for 10 minutes.
7
Finish
Stir the dried mint into the pan sauce and simmer uncovered over low heat for 2 minutes until thickened.
8
Whisk
In a small bowl, whisk the yogurt with the lemon juice until smooth.
9
Plate
Place the cabbage rolls on a plate, spoon the tomato sauce over the top, and finish with a drizzle of lemony yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g lean ground beef
- 1212 large cabbage leaves, blanched (about 180g)
- 1/2 cup90g uncooked white rice
- 1/2 cup110g low-fat cottage cheese
- 22 small onion (about 60g)
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp tomato paste
- 1 1/2 cup360ml crushed tomatoes
- 1 cup240ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 2 tbsp2 tbsp dried mint
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice
- salt and black pepper, to taste
