greek

Cabbage Rolls with Rice and Herbs

This braised dish pairs cabbage leaves with cooked white rice, ground lamb and yellow onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

45 g Carbohydrates

39 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

187g cabbage leaves 47 kcal
136g ground lamb 347 kcal
102g cooked white rice 133 kcal
51g yellow onion, grated 20 kcal
9g fresh dill, chopped 3 kcal
10g olive oil 88 kcal
21g lemon juice 6 kcal
0.85 tsp (2g) lemon zest 1 kcal
170g water 0 kcal
0.64 tsp (1g) salt 0 kcal
0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

cabbage leaveswater
Bring a small pot of water to a boil. Blanch cabbage leaves 2-3 minutes until pliable; drain and cool.
ground lambcooked white riceyellow onionfresh dilllemon zestsaltblack pepper
In a bowl, mix ground lamb, cooked rice, onion, dill, lemon zest, salt, and pepper until combined.
Place filling in the center of each leaf, fold sides in, and roll tightly.
lemon juicewater
Arrange rolls seam-side down in a small pot. Add water and lemon juice, cover, and simmer gently 30-35 minutes until the meat is cooked and the rolls are tender.
lemon juice
Rest 5 minutes, then serve with pan juices spooned over the rolls.