Greek · Dinner
Cabbage Rolls with Lemon Sauce (High-Protein)
Cabbage leaves stuffed with ground beef and rice, seasoned with dill and mint, simmered in beef stock, then finished with a whisked egg and lemon sauce. Cannellini beans served alongside boost protein and fiber while maintaining the classic Greek avgolemono profile.
$6
35 minsPrep
55 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
27.8gFat
38.6gCarbs
6.8gSugar
8.9gFiber
810mgSodium
330mgChol
9.4gSat Fat
1350mgPotassium
180mgCalcium
7.2mgIron
3.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Blanch cabbage leaves 2–3 minutes until pliable, drain and pat dry. Dice onion and chop dill.
2
Build
Mix ground beef, rice, onion, dill, mint, egg yolk, salt and pepper in a bowl.
3
Stuff
Lay a cabbage leaf flat, place filling near the stem, fold sides in and roll tight.
4
Simmer
Arrange rolls seam-side down in a saucepan with beef stock and olive oil over medium-low heat for 40–45 minutes until rice is tender.
5
Temper
Whisk egg white with lemon juice until frothy, then gradually ladle in 3 tbsp hot cooking liquid while whisking constantly, off heat.
6
Plate
Pour tempered mixture into saucepan, swirl gently over low heat 1–2 minutes until thickened, then transfer rolls to plate, spoon sauce over top, and serve with warmed beans.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 4 tbsp4 tbsp white rice, uncooked
- 1212 large cabbage leaves (about 200g)
- 11 onion
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 22 large eggs
- 2 cup480ml beef stock, low-sodium
- 2 tbsp2 tbsp olive oil
- 11 lemon, juiced (about 2 tbsp)
- 1 cup180g cannellini beans
- salt, to taste
- black pepper, to taste
