Nutritional Greek cabbage rolls


1 cabbage

500 g leam beef

200 g Carolina rice

1 onion

1 clove of garlic

Salt, pepper, some cumin

1/3 bunch mint

1/3 bunch parsley

1/3 bunch dill

Some rosemary

2 table spoons olive oil

For the sauce :

500ml water

50 g flour

Lemon zest, of 1-2 lemons

Lemon juice, of 1-2 lemons


½ table spoon olive oil

Time of execution
2 hours
Execution Method
Fill a pot with water and put the cabbage inside the pot with the stem side facing down. Let it boil until it becomes soft and then remove it from the water; open the cabbage and carefully remove the leaves, then place each leave on a clean surface to drain and cool.
Finely chop the onion, garlic, mint, parsley and dill and add them to a bowl. Then add the ground beef, rice, salt, pepper, cumin and mix thoroughly.
Place 2-3 cabbage leaves on the pot’s bottom. Then take one cabbage leaf, place on it 1 table spoon of the filling and roll it. Follow the same process for the rest of the leaves and filling. Place the cabbage rolls into the pot, one next to the other, but do not leave a gap between them, so they do not open while boiling. We can also cover with a few cabbage leaves and place a large dish on top in order to keep them stable. Fill the pot with water up to the dish’s height level and boil over medium heat for 1 ½ hours. While they are boiling, if needed, refill the water so as to keep the water level up to the dish.
For the sauce, place a pot on heat and add the olive oil and flour, and sauté for a while. Then add slowly the water while stirring constantly with a hand whisk until the sauce thickens. Remove from the heat and add the lemon zest and lemon juice, salt and pepper. Spread the sauce over the cabbage rolls, and enjoy your meal.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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