Lemon Cabbage Rolls
Brighten up your dinner table with these zesty and comforting Lemon Cabbage Rolls! This recipe combines tender green cabbage leaves filled with a flavorful mixture of ground chicken or turkey, cooked white rice, and aromatic herbs like parsley and garlic. The star of the dish is the refreshing burst of lemon zest and juice, which infuses the rolls and the tangy tomato-broth sauce with a vibrant citrus twist. Perfectly baked to perfection, these rolls are juicy, delicious, and naturally gluten-free. Ideal for cozy weeknight dinners or special gatherings, this recipe is as nutritious as it is satisfying. Serve these rolls hot, garnished with fresh parsley and lemon slices, for a wholesome meal that delivers big on flavor and comfort. Keywords: lemon cabbage rolls, healthy dinner recipe, ground chicken cabbage rolls, citrus-infused cabbage rolls, gluten-free comfort food.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground chicken or turkey
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg
- 1 whole Lemon, zest
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 1 cup Tomato sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil. Carefully remove 12-14 outer leaves from the cabbage and blanch them in the boiling water for 2-3 minutes, until soft and pliable. Remove and set aside to cool.
Using a knife, trim the thick stems at the base of each cabbage leaf to make them easier to roll.
In a large mixing bowl, combine the ground chicken or turkey, cooked rice, onion, garlic, parsley, egg, lemon zest, 1 tablespoon of lemon juice, salt, and black pepper. Mix thoroughly until well combined.
Lay a cabbage leaf on a flat surface, vein side down. Place about 2-3 tablespoons of the meat mixture in the center of the leaf. Fold the sides over the filling, then roll tightly from the stem end up to form a neat roll. Repeat with remaining leaves and filling.
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or deep casserole dish over medium heat. Arrange the cabbage rolls seam-side down in a single layer.
In a small bowl, whisk together the chicken broth, tomato sauce, and the remaining 1 tablespoon of lemon juice. Pour the mixture over the cabbage rolls.
Cover the skillet or dish tightly with aluminum foil or a lid and transfer to the preheated oven. Bake for 50-60 minutes, until the rolls are cooked through and the flavors meld together.
Garnish with additional parsley and lemon slices, if desired. Serve warm.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.0 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
