Greek · Dinner
Grape Leaf Rolls with Meat and Rice (Keto)
Cabbage-leaf-wrapped ground beef and cauliflower rice parcels with fresh dill and mint, simmered in olive oil and chicken stock, then finished with an egg-lemon sauce enriched with butter for a keto-friendly take on traditional Greek grape leaf rolls.
$6
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
560Calories
35.2gProtein
42.1gFat
10.3gCarbs
5.4gSugar
3.4gFiber
688mgSodium
331mgChol
15.8gSat Fat
1000mgPotassium
130mgCalcium
4.4mgIron
2.8mcgVitamin B12
43mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Blanch the cabbage leaves in boiling water for 2 minutes until pliable, then drain and pat dry on a towel.
2
Build
Combine ground beef, cauliflower rice, grated onion, minced garlic, dill, mint, salt, and pepper in a bowl until evenly mixed.
3
Stuff and simmer
Lay each cabbage leaf flat, spoon meat mixture near the stem, roll tightly, arrange seam-side down in a pot with olive oil and chicken stock, cover, and simmer over medium-low heat for 35 minutes until cooked through.
4
Finish
Whisk egg yolk with lemon juice in a bowl, slowly ladle in 2 tablespoons of hot cooking liquid while whisking, then pour back into the pot, add butter, and swirl over low heat for 1 minute until thickened.
5
Plate
Transfer the rolls to a plate, spoon the pan sauce over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground beef
- 88 large cabbage leaves
- 1 cup120g cauliflower rice
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh mint
- 4 tbsp60ml olive oil
- 11 onion
- 2 clove2 clove garlic
- 1/2 cup120ml chicken stock
- 2 tbsp30ml lemon juice
- 22 egg yolk
- 2 tbsp28g butter
- salt, to taste
- black pepper, to taste
