Dinner · 75 min · greek

Lachanodolmades

A Greek dinner built around green cabbage and ground beef — on the table in 75 minutes. It is weeknight cooking that still hits your targets — 26 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 large Green cabbage
• 1 lb Ground beef
• 1 cup Rice
• 1 Onion
• 1/2 cup Fresh dill
• 2 Eggs
• 1/3 cup Lemon juice
• 3 cups Chicken stock

Steps

1. Core the cabbage and blanch whole 8 minutes until the outer leaves loosen; peel off 18 large leaves and trim the thick ribs.
2. Mix the beef, rice, onion, dill, and seasonings into a soft filling.
3. Place a spoonful on each leaf, fold the sides in, and roll into tight parcels.
4. Line a pot with torn leaves, pack the dolmades seam-down in snug layers, and weight with a plate.
5. Pour over the stock and simmer covered 40 minutes until the rice is tender.
6. Whisk the eggs with lemon juice, temper with hot broth, and stir into the pot off the heat — the avgolemono turns the broth silky.
7. Serve warm with extra lemon; winter’s answer to grape-leaf dolmades, heartier and more comforting.

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