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Cabbage Rolls with Egg-Lemon Sauce

Tender cabbage leaves stuffed with a savory beef and rice mixture, finished with a silky, tangy egg-lemon sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling and Rolls
  • 1 head green cabbage about 2 kg
  • 500 g ground beef 80% lean
  • 1 cup white rice uncooked
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 1/4 cup olive oil
Sauce and Liquid
  • 3 cups beef broth halal
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tbsp cornstarch
  • 1/4 cup water

Equipment

  • Large pot
  • Dutch oven
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Boil cabbage head in salted water until leaves are pliable; remove leaves and set aside.
  2. Mix beef, rice, onion, garlic, oregano, thyme, pepper, and 1 tsp salt in a bowl.
  3. Trim leaf stems, place filling in center, and roll tightly.
  4. Arrange rolls seam-side down in a Dutch oven lined with cabbage scraps.
  5. Pour beef broth over rolls, cover with a plate and lid, and simmer for 60-75 minutes.
  6. Whisk eggs with lemon juice until frothy.
  7. Dissolve cornstarch in water to create a slurry.
  8. Simmer 2 cups of reserved cooking liquid, stir in cornstarch slurry, and thicken.
  9. Temper the egg-lemon mixture with hot broth, then return to the pot over low heat.
  10. Stir until sauce thickens, then pour over cabbage rolls and garnish with herbs.

Notes

Store in an airtight container for up to 4 days. Freeze rolls without sauce for up to 3 months.