Stuffed Cabbage Rolls
Ingredients
The cabbage
The filling
-
900
g
lean ground beef
-
1
cup
short grain rice
-
1
medium
yellow onion, diced
-
2½
tsp
salt
-
½
tsp
pepper
-
2
tbsp
olive oil
-
¼
cup
fresh dill, minced
-
1
handful
fresh dill
The lemon sauce
-
2
lemons
juice
-
1
tbsp
cornstarch
-
2
large
eggs
-
1½
cups
water (from cooking cabbage rolls) or chicken broth
-
to taste
salt
Instructions
- Boil a large pot of salted water and prepare the cabbage by removing the core.
- Add the cabbage to the boiling water and cook for 10-15 minutes until tender, then remove the leaves.
- Combine the filling ingredients: ground beef, rice, onion, salt, pepper, olive oil, and dill.
- Prepare the cooking pot with dill or lemon on the bottom and layer a few cabbage leaves.
- Fill each cabbage leaf with 2 tbsp of the filling, fold, and roll tightly.
- Place the rolls in the pot, tucking them in tightly, and cover with a plate.
- Add water to the pot, bring to a boil, then simmer for 60-90 minutes, checking water levels.
- Once cooked, transfer the rolls to a serving tray.
- Make the lemon sauce by blending the cooking water or broth with lemon juice, cornstarch, and eggs, then heat until thickened.
- Serve the cabbage rolls with lemon sauce and garnish with dill and pepper.
Nutrition Facts (estimated)
Servings
22 pieces
Calories
124
Total fat
3.1g
Total carbohydrates
13.4g
Total protein
11.2g
Sodium
310.4mg
Cholesterol
41.5mg
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