Mediterranean-Style Unstuffed Cabbage Rolls
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
28 mins
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Servings
6
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Calories
3129 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean-Style Unstuffed Cabbage Rolls
Description
The recipe begins by blanching chopped cabbage until tender and bright green, then cooking brown rice until just tender. Ground beef is browned with onions and garlic, then combined with the cabbage, rice, fresh herbs such as parsley and dill, and warming spices like allspice and cumin. Diced tomatoes and tomato sauce blend in to create a rich base.
Simmering the mixture allows the flavors to meld, resulting in a hearty dish reminiscent of stuffed cabbage rolls but with a simplified preparation. The seasoning blend adds distinctive Mediterranean notes balancing the earthiness of the cabbage and the savoriness of the meat and tomato.
This dish can be a satisfying main course that pairs well with crusty bread or a fresh salad. It presents a flavorful way to enjoy cabbage in a form that is easier to prepare than individually wrapped rolls.
The notes provide helpful options for making the dish ahead by blanching cabbage and pre-cooking rice, as well as tips for adapting the recipe to a vegan version by substituting chickpeas for meat. A slow cooker method is outlined for convenience, and guidance is given on storing and reheating leftovers safely.
Ingredients
- 1 cabbage cored and chopped into large pieces, small head
- kosher salt
- 3/4 cup brown rice or 1 1/2 cups cooked brown rice
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- 1 pound lean ground beef or ground turkey
- black pepper freshly ground
- 1/2 cup parsley chopped, fresh
- 1/2 cup dill chopped, fresh
- 1 teaspoon ground allspice
- 1 teaspoon cumin ground
- 1 diced tomatoes 15-ounce can
- 1 tomato sauce
- 1 cup water
Instructions
- Blanch the cabbage. In a large pot or Dutch oven, boil plenty of water. Add cabbage and cook until bright green and tender, 5 to 7 minutes. Transfer cooked cabbage to a colander to drain, and return the water to the boil.
- Cook the rice. Once boiling, season water with a big pinch of salt. Add the uncooked rice and give it a stir. Boil until the rice is tender but not mushy, about 30 minutes. Drain the rice through a fine sieve and set aside.
- Brown the onions, garlic, and beef. Wipe the empty pot and return it to medium heat. Add extra virgin olive oil and heat until shimmering but not smoking. Add onions and cook, stirring regularly, for 3 to 4 minutes until lightly browned. Add garlic and ground meat. Break the meat apart using a wooden spoon. Raise heat to medium-high. Cook until meat is fully browned, stirring occasionally. Carefully drain any fat, and return to heat. Season with salt and pepper.
- Add the cabbage, brown rice, chopped herbs, and spices. Season with salt and pepper. Stir to combine.
- Boil, then simmer. Add diced tomatoes, tomato sauce, and 1 cup of water. Bring to a boil, then lower heat. Cover and simmer until rice has absorbed some of the cooking liquid, 15 to 20 minutes.
- Finish and serve. Ladle into serving bowls and serve, drizzled with extra virgin olive oil.
Notes
- Blanch cabbage and cook rice ahead; store separately in airtight containers until ready to use.
- Swap ground beef for cooked chickpeas to make a vegan version of this dish.
- Use the slow cooker by adding all ingredients uncooked except browned meat mixture; cook 3-4 hours on high or 6-7 hours on low.
- Store leftovers in shallow airtight containers in the refrigerator for up to 3 days or freeze portions; reheat with added liquid to maintain moisture.
- Drain and rinse canned chickpeas well if using as meat substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3129 kcal
% Daily Value*
| Calories | 312.9kcal | 16% |
| Carbohydrates | 36.7g | 12% |
| Protein | 22g | 44% |
| Fat | 9.8g | 15% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 5.4g | 27% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 46.9mg | 16% |
| Sodium | 524.4mg | 22% |
| Potassium | 1025.1mg | 22% |
| Fiber | 7.1g | 28% |
| Sugar | 9.9g | 20% |
| Vitamin A | 1268.1IU | 25% |
| Vitamin C | 78.9mg | 88% |
| Calcium | 135.6mg | 14% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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