High Protein Mediterranean Cabbage Pillows

I’ve been on a cabbage kick and these high protein cabbage rolls did not disappoint. Lots of European, Mediterranean, & Middle Eastern countries have some version of cabbage rolls (my favorite is Sarmale from Romania), so this is my protein packed take on it.

I skipped the rice, but you can add a cup or two of uncooked rice to the beef mixture (or lowcarb rice if you're on low carb). Still amazing without.

Here’s how I made them:

1.In a large bowl, mix 2 lbs ground beef, 1 finely diced yellow onion, a couple generous pinches salt, lots of cracked pepper, and 1.5 tbsp Greek seasoning (I used the one from my cookbook, but any works). Crack in 2 eggs and fold in 1/3 cup finely chopped mint and dill. Mix well and let sit. Optional: add 1 cup uncooked rice.

2.Preheat oven to 375F. Bring a large pot of salted water to a boil.

3.Add 16 cabbage leaves to the pot and boil 4 to 5 mins until softened. Remove and pat dry. Use cabbage with a large surface area like Savoy or Napa.

4.Trim the thick base off each leaf. Add 1.5 to 2 tbsp of filling near the base, fold up, tuck sides, and roll tightly.

5.Drizzle olive oil in a large oven-safe pan. Add 12 oz tomato purée and 1 tsp Greek seasoning to the base. Lay out the rolls. Top with another 12 oz purée and another pinch of seasoning.

6.Cover (lid, foil, or parchment works) and bake at 375F for 1 hour.

7.After 1 hour, uncover and broil for 2 minutes.

8.Remove, drizzle with plain yogurt, top with chopped parsley, and enjoy.

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