Description
Experience the delightful fusion of Mediterranean flavors in these Greek Stuffed Cabbage Rolls, featuring tender cabbage leaves wrapped around a savory filling, all topped with a rich tomato sauce.
Ingredients
Scale
- 1 medium head green cabbage
- 1 lb lean ground beef or lamb
- 1 cup cooked long-grain white rice
- 1 cup diced tomatoes (canned with juices)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp lemon juice
- 2 cups tomato sauce
- 2 tbsp lemon juice
Instructions
- 1. Bring a large pot of salted water to a boil. Carefully peel off about ten large leaves from the cabbage head and blanch them in boiling water for three minutes until pliable.
- 2. In a mixing bowl, combine ground beef or lamb, cooked rice, diced tomatoes, chopped parsley, salt, pepper, and lemon juice. Mix until well combined.
- 3. Take each cabbage leaf and place about two tablespoons of filling near the stem end. Fold in the sides and roll tightly to form neat packages.
- 4. Spread a thin layer of tomato sauce on the bottom of your baking dish to prevent sticking. Place each stuffed cabbage roll seam-side down in rows.
- 5. Pour remaining tomato sauce over the rolls and drizzle with additional lemon juice. Cover tightly with foil.
- 6. Preheat oven to 350°F (175°C) and bake covered for one hour. Remove foil during the last fifteen minutes for browning.
Nutrition
- Serving Size: 1 roll (150g)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: - For a healthier option, substitute ground beef with ground turkey or chicken. - Add finely chopped vegetables like zucchini or mushrooms to increase nutrition. - Leftovers can be stored in an airtight container in the fridge for up to three days.