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Greek Stuffed Cabbage Rolls Recipe

Greek Stuffed Cabbage Rolls Recipe
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Tender steamed cabbage leaves filled with a savory beef-rice mixture and brightened by a silky lemon-egg avgolemono sauce. A Mediterranean classic with balanced flavors, perfect for family gatherings or casual dinners.

Ingredients

Scale

1 large head green cabbage, coarse outer leaves removed
1.5 lbs ground beef (85/15 lean ratio)
1 cup jasmine rice, rinsed
1/4 cup fresh dill, finely chopped
1/2 cup flat-leaf parsley, chopped
2 large lemons (fresh juice only)
3 large eggs, room temperature
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin

Instructions

Boil a large pot of salted water. Submerge whole cabbage head for 8–10 minutes until leaves loosen. Remove and drain in a colander to cool.
In a bowl, mix beef, rice, onion, garlic, dill, parsley, salt, pepper, cumin, and 1 tbsp olive oil until well combined.
Place a spoonful of filling near the stem end of each softened cabbage leaf. Fold sides over and roll tightly into cylinders.
Line a Dutch oven with fibrous cabbage cores or torn leaves. Arrange rolls seam-side down in the pot.
Add 2 cups water to the pot. Cover and simmer over medium heat for 40 minutes.
Meanwhile, whisk eggs and lemon juice in a bowl. Slowly stream in 1/3 cup simmered cabbage liquid while continuously stirring until emulsified. Strain and season with salt.
Remove cabbage rolls and serve warm with avgolemono sauce over the top.

Notes

For tender cabbage, blanch leaves until pliable but not limp
To prevent sauce curdling, temper eggs over warm (not boiling) liquid
Serve with pita bread or Greek yogurt for extra creaminess

Nutrition

Find it online: https://www.blinkitchen.com/greek-stuffed-cabbage-rolls-recipe/