Go Back Email Link
–+ servings
Stuffed cabbage bowl with ground meat and cabbage, topped with yogurt sauce and garnished with parsley on a white plate.

Stuffed Cabbage Bowl

This Stuffed Cabbage Bowl is my weeknight answer to mahshi, the Egyptian stuffed cabbage dish I have never stopped craving. Every flavor is here. Spiced ground beef, parboiled rice, cabbage, tomato paste, lemon, cumin, and fresh dill all cooked together in one pot until the rice absorbs every bit of that deeply seasoned broth. No rolling, no stuffing, no two hours in the kitchen. Just all the comfort of the original in a fraction of the time.
No ratings yet
Print Save Recipe
Share Recipe
Course: Main Course
Cuisine: Mediterranean
Keyword: cabbage
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 654kcal
Author: Lola Jay

Ingredients

Garlic yogurt

  • 1 cup plain full fat Greek yogurt
  • 1 garlic clove grated
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions 

Cook the onion and garlic

  • Heat the extra virgin olive oil in a large heavy bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the crushed garlic and cook for 30 seconds stirring constantly so it does not burn.
    1 medium onion, 3 tablespoon extra virgin olive oil, 4 garlic cloves
    Chopped onions and garlic sizzling in a black frying pan.

Brown the beef

  • Add the ground beef to the pot and increase the heat slightly to medium high. Break it up with a wooden spoon as it cooks. Cook for 6 to 8 minutes until the beef is deeply browned and any liquid it released has evaporated completely. Do not rush this step. Properly browned beef adds a depth of flavor that grey steamed beef cannot replicate.
    1 lb ground beef
    Cooking ground beef and onions in a pan with a wooden spoon.

Cook the tomato paste

  • Add the tomato paste and stir to coat the beef and onion mixture. Cook for 2 minutes, stirring constantly, until the paste darkens to a deep brick red and smells sweet and rich rather than raw and sharp. This step is what gives the dish its depth so take the full 2 minutes.
    3 tablespoon tomato paste
    Cooking ground beef, tomato paste and onions in a pan

Add the rice and cabbage

  • Add the parboiled rice directly to the pot and stir to coat it in the beef and tomato mixture. Let it toast for 1 minute stirring regularly. Add the chopped cabbage and stir to combine. Let the cabbage sit in the dry heat for 1 to 2 minutes so it wilts slightly and picks up the flavors of the beef and spices before the liquid goes in.
    2 cups parboiled rice, 4.5 cups green cabbage
    Ground beef and uncooked rice in a pan with green leaves in the background.
  • Add the fresh dill, cilantro, beef bouillon, black pepper, salt, garlic powder, smoked paprika, and cumin. Stir well to distribute the spices evenly through the beef, rice, and cabbage.
    ½ tablespoon low sodium beef bouillon, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ¼ cup fresh dill, 3 tablespoon fresh cilantro, 1 teaspoon cumin
    Chopped herbs on a dish with rice and minced meat.
  • Pour in the beef broth and fresh lemon juice. Stir everything together making sure nothing is stuck to the bottom of the pot. Taste the broth at this stage and adjust salt if needed. It should taste well seasoned and slightly tangy from the lemon.
    4 cups low sodium beef broth, ⅓ cup fresh lemon juice
    Pouring broth into a skillet with chopped cabbage and ground meat cooking.

Simmer

  • Bring to a boil then bring heat to medium. After 25 minutes, remove the lid. The liquid should be fully absorbed and the rice should be fluffy and cooked through. If there is still liquid in the pot replace the lid and cook for another 5 minutes. Taste and add a fresh squeeze of lemon juice before serving. This final hit of lemon brings everything back to life after the long simmer.
    Close-up of a pan with steaming rice mixed with ground meat and vegetables.

Make the garlic yogurt

  • While the rice simmers, stir together the Greek yogurt, crushed garlic, lemon juice, and salt in a small bowl. Taste and adjust seasoning. The yogurt should be creamy, tangy, and garlicky. Set aside until ready to serve.
    1 cup plain full fat Greek yogurt, 1 garlic clove, 1 tablespoon fresh lemon juice, Pinch of salt, ¼ teaspoon black pepper
    Spoon of yogurt over rice pilaf with herbs and ground meat on a wooden table.

Serve

  • Spoon the stuffed cabbage bowl into deep bowls and serve immediately with a generous dollop of garlic yogurt on the side or directly on top. Garnish with extra fresh dill or cilantro if you like.
    Rice dish with meat and herbs, topped with creamy white sauce, served in a white bowl on a wooden table.
Made this recipe? Click to RATE IT! it helps alot :)

Video

Notes

Nutrition facts are only estimates.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb any remaining liquid as it sits and will be slightly denser when reheated. Add a small splash of beef broth and stir over medium low heat until loosened. A fresh squeeze of lemon juice right before serving brings the flavors back to life. Store the garlic yogurt separately in an airtight container for up to 3 days. This dish freezes well without the garlic yogurt for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth.

Nutrition

Calories: 654kcal | Carbohydrates: 85g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 74mg | Sodium: 946mg | Potassium: 1298mg | Fiber: 4g | Sugar: 6g | Vitamin A: 672IU | Vitamin C: 35mg | Calcium: 158mg | Iron: 5mg
Tried this recipe?Mention @lolajay_yum