israeli

Cabbage Stuffed with Lamb and Rice in Tomato Mint Sauce

This braised dish pairs green cabbage leaves with ground lamb, white rice, dry and tomato paste. 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

30 g Protein

69 g Carbohydrates

29 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

146g green cabbage leaves 37 kcal
110g ground lamb 281 kcal
50g white rice, dry 183 kcal
55g onion, grated 22 kcal
183g crushed tomatoes 59 kcal
11g tomato paste 9 kcal
7g fresh mint, chopped 2 kcal
0.69 tsp (1g) ground allspice 3 kcal
5g olive oil 44 kcal
2g salt 0 kcal
0.46 tsp (1g) black pepper 2 kcal
201g water 0 kcal

Cooking instructions

green cabbage leaveswater
Bring a small pot of water to a boil. Blanch cabbage leaves 2-3 minutes until flexible; drain and cool.
white ricesaltwater
Cook rice in water with a pinch of salt until just tender, 12-15 minutes; drain.
ground lambwhite riceonionground allspicesaltblack pepper
Mix lamb with cooked rice, onion, allspice, salt, and black pepper.
green cabbage leaves
Place filling on each cabbage leaf and roll tightly, tucking in sides.
crushed tomatoestomato pastefresh mintwater
Stir crushed tomatoes with tomato paste, mint, and a splash of water in a small pot; bring to a simmer.
green cabbage leavesground lamb
Nestle rolls seam-side down in the sauce. Cover and simmer gently 25-30 minutes until lamb is cooked and cabbage is tender.
Rest 5 minutes, then serve with sauce spooned over.