Middle Eastern · Dinner
Stuffed Cabbage Rolls with Rice
Ground beef and rice braised inside blanched cabbage leaves in a garlicky tomato sauce seasoned with cumin, allspice and cinnamon. The filling cooks through as the rolls braise in the sauce, which reduces to a rich, tangy coating. Served warm with parsley and lemon.
$4
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
520Calories
33.2gProtein
23.4gFat
46.2gCarbs
11.5gSugar
7gFiber
839mgSodium
108mgChol
8.6gSat Fat
1260mgPotassium
142mgCalcium
5.8mgIron
2.7mcgVitamin B12
62mgVitamin C
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Blanch the 4 cabbage leaves in boiling water for 2 minutes until pliable; drain, pat dry, and trim the thick center ribs flat.
2
Build
Mix the ground beef, rice, minced garlic, diced onion, cumin, allspice, cinnamon, salt and pepper until evenly combined.
3
Stuff
Divide the filling among the 4 leaves, roll each into a log, tucking in the sides as you go.
4
Braise
Heat the olive oil in a small saucepan over medium heat, sauté the remaining onion and garlic 2 minutes, stir in tomatoes, tomato paste, stock and lemon juice, nestle the rolls seam-side down, cover and braise over low heat for 45 minutes until the rice is tender.
5
Plate
Transfer the rolls to a plate, spoon the sauce over the top, and scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 88 large cabbage leaves
- 1/2 cup90g white rice, uncooked
- 4 cloves4 cloves garlic
- 1 cup120g, a quarter of a 15 oz can canned tomatoes
- 11 small onion
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground allspice
- 1/4 tsp1/4 tsp ground cinnamon
- 1 tbsp14g tomato paste
- 1 tbsp14ml olive oil
- 2/3 cup160ml beef stock
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
