Description
All the flavors of dolma without the work! This deconstructed Mediterranean Unstuffed Cabbage features spiced beef, chickpeas, and rice simmered with cabbage in a lemony tomato sauce. Gluten-free & meal prep friendly!
Ingredients
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1 lb ground lamb or beef (90% lean)
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1 large yellow onion, diced
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3 garlic cloves, minced
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1 small green cabbage (1.5 lbs), chopped
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1 (15oz) can chickpeas, drained
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1 (14.5oz) can diced tomatoes
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¼ cup tomato paste
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1 cup long-grain white rice
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2 cups chicken broth
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2 tsp dried mint
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp cinnamon
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¼ cup lemon juice
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½ cup chopped parsley
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½ cup crumbled feta (optional)
Instructions
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Brown Meat: In a deep skillet, cook meat over medium-high until browned (5 mins). Drain fat.
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Sauté Aromatics: Add onion and garlic, cook until soft (3 mins).
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Build Layers: Stir in cabbage, chickpeas, tomatoes, tomato paste, rice, broth, and spices. Bring to boil.
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Simmer: Cover, reduce heat to low, simmer 20 mins until rice is tender.
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Finish: Remove from heat, stir in lemon juice and parsley. Top with feta.
Notes
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Vegetarian: Substitute beef with lentils (add cooked with chickpeas).
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Storage: Keeps refrigerated 4 days or frozen 3 months.
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Shortcut: Use coleslaw mix instead of chopping cabbage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg