Greek · Dinner
Cabbage Rolls with Lemon Sauce (Gluten-Free)
Ground beef and rice stuffed inside braised cabbage leaves, finished with a gluten-free avgolemono sauce made by whisking egg and lemon into the hot cooking broth. Dill and mint season the filling. Served warm with the creamy, tart sauce spooned over the rolls.
$6
30 minsPrep
55 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
33.6gFat
38.9gCarbs
7.8gSugar
5.8gFiber
783mgSodium
339mgChol
11.9gSat Fat
1120mgPotassium
150mgCalcium
5.4mgIron
2.9mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Core the cabbage and peel off 5 large leaves, blanch in boiling water 2–3 minutes until pliable, then drain and pat dry.
2
Mix ground beef, rice, onion, dill, mint, salt and pepper together by hand until evenly combined.
3
Warm olive oil in a small pot over medium heat, arrange rolls seam-side down in a single layer, pour in chicken stock, cover and simmer 45 minutes until rice is tender.
4
Whisk egg with lemon juice in a bowl until combined, then slowly ladle in hot braising liquid while whisking constantly.
5
Pour the tempered egg-lemon mixture back into the pot over low heat and swirl gently 1–2 minutes until sauce thickens.
6
Plate
Transfer rolls to a plate, spoon lemon sauce over top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1010 large cabbage leaves
- 1/2 cup100g white rice
- 11 onion
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp olive oil
- 1 1/2 cup360ml chicken stock
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- salt
- black pepper
