Greek Style stuffed Cabbage rolls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 13.6 g
  • Cholesterol: 58.9 mg
  • Sodium: 459.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.3 g

View full nutritional breakdown of Greek Style stuffed Cabbage rolls calories by ingredient
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This was a recipe I learned from my mother, who lived in Greece for about 3 years. It was a family favorite. This was a recipe I learned from my mother, who lived in Greece for about 3 years. It was a family favorite.
Number of Servings: 12


    1 lb 93% lean ground beef
    1/2 lb lean ground lamb,
    1/2 lb ground pork
    1/4 c. Egg substitute, liquid (Egg Beaters)
    1/2 tsp. Pink Salt, 0.5 tsp
    1/4 tsp black pepper
    1 tsp. Garlic powder,
    1 TB dried mint leaves,
    1 cup cooked brown rice
    1/2 cup onion chopped,
    24 Fresh large Cabbage leaves
    2 c. chicken broth

    Lemon Sauce:
    2 c. broth from the cooked rolls 1 tsp mint leaves
    1/3 c. butter 1 -2 tbs. lemon juice
    1/4 c. flour 1-2 tsp dried dill (to taste)


To make it more traditionally Greek, substitute grape leaves for the cabbage leaves, and use lamb in place of the beef. Also a yogurt, dill and mint sauce can be substituted for the lemon butter sauce.


mix all of the filling ingredients in a bowl or quickly in a food processor. Set aside
Boil the cabbage leaves just until pliable, not fully cooked. Save about 2-3. of the cabbage water. Drain off the cabbage water, but keep about 2-3 cups of it, and add a beef bullion cube to it. Let the leaves cool. Fill each cabbage leaf with a large meatball and roll up. Place cabbage rolls in a 9 x 13" baking dish, mix a little of the cabbage juice to the chicken broth and pour in the baking dish to just cover the rolls. Cover the dish with aluminum foil and bake at 350 for about 30 minutes, or until the rolls are cooked through and the meat is no longer pink. Drain off the juice and keep to make the sauce.
Lemon Mint Sauce.
Melt the butter in a sauce pan. Add the lemon juice and mint leaves. Add salt and pepper to taste.Mix about 1/4 c. of the cabbage broth to the flour in a small bowl or measuring cup and blend until nice and smooth. Add to sauce pan, then add remaining broth. stir till thick. (Add more flour if needed). Add the dill & mint leaves, and the lemon juice. (add more mint or lemon juice as desired for taste)
Stir until well blended. Serve over cabbage rolls

Serving Size: Makes 8 servings, 3 rolls each.

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