Greek · Dinner
Cabbage Rolls with Lemon Sauce (Low-Calorie)
Ground beef and rice simmer inside braised cabbage leaves, finished with a light egg-lemon sauce (avgolemono) instead of the usual butter-heavy roux. Lean beef, minimal oil, and a broth-based braise keep the dish light while preserving its tangy, herb-flecked Greek identity, served warm with fresh dill and lemon.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
392Calories
32.2gProtein
17.8gFat
24.2gCarbs
4.6gSugar
3.2gFiber
609mgSodium
278mgChol
5.9gSat Fat
780mgPotassium
108mgCalcium
4.1mgIron
2.4mcgVitamin B12
38mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Bring water to a boil and blanch 3 cabbage leaves for 2 minutes until pliable; drain and cool.
2
Heat 1 tsp olive oil in a skillet over medium heat, add onion, and sauté for 3 minutes until soft.
3
Mix ground beef, rice, sautéed onion, dill, parsley, salt, and pepper in a bowl until evenly combined.
4
Stuff and roll each cabbage leaf tightly, tucking in sides; arrange seam-side down in a saucepan over medium-low heat.
5
Simmer covered with stock for 35 minutes over medium-low heat until rice is tender and beef is cooked through.
6
Plate
Whisk egg and lemon juice together, temper with 3 tbsp hot cooking liquid, pour back and stir over low heat 2 minutes until thickened; transfer rolls to plate and spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz407g lean ground beef
- 66 large white cabbage leaves
- 1/2 cup90g white rice, uncooked
- 6 tbsp60g onion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 cup480ml chicken stock, low-sodium
- 2 tsp2 tsp olive oil
- 22 eggs
- 4 tbsp60ml lemon juice
- salt and black pepper, to taste
