Stuffed Cabbage Leaves(Greece)
Tender cabbage leaves stuffed with seasoned ground meat and rice, then simmered in tomato broth for a hearty, flavorful Greek dish perfect for family dinners.
Ingredients
Instructions
- Brown the ground meat and chopped onion until the meat is crumbly and the onion is golden.
- Add rice, mint leaves, parsley, dill weed, salt, and pepper; simmer for 10 minutes.
- In a separate pot, boil the cabbage until slightly tender.
- Separate the cabbage leaves and allow them to cool.
- If the cabbage leaves are too large, cut them in half.
- Place one heaping tablespoon of filling on each leaf and roll into a ball shape.
- Arrange a few outer leaves in a medium kettle, then place the cabbage rolls close together over these leaves.
- Add broth or water to cover the rolls.
- Place a heavy plate over the rolls to prevent breaking during cooking.
- Cover the kettle and cook for 35 minutes or until the rice is tender.
- Pour off all liquid, reserving it to make Egg-Lemon Sauce (Avogolemeno).
Nutrition & Diet Analysis (per serving)
322
kcal
16% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).