Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Fresh dill brightens the flavor and color of this recipe. For convenience, you can assemble the dish and refrigerate up to one day before serving.

Recipe by Cooking Light September 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

35 mins
1 hr 20 mins
Serves 6 (serving size: 2 rolls)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Cook whole head of cabbage in a large pot of boiling water for 2 minutes. Cool slightly. Remove softened outer leaves, keeping them whole; reserve leaves. Return cabbage head to pot, and repeat procedure to get 12 leaves. Finely chop remaining cabbage.

  • Heat a large skillet over medium-low heat. Add 1 tablespoon oil. Add onion; cook 5 minutes, stirring occasionally. Increase heat to medium-high. Add 2 cups chopped cabbage, carrot, and garlic; sauté 4 minutes. Remove from heat; cool slightly.

  • Finely grate 2 ounces cheese. Combine grated cheese, rice, 1/4 cup dill, lemon rind, salt, pepper, beef, egg, and chopped cabbage mixture; stir gently.

  • Combine remaining 2 tablespoons oil and strained tomatoes, stirring with a whisk. Spread 1 cup tomato mixture evenly in bottom of a 13 x 9-inch baking dish. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking in sides as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves and filling. Top with remaining tomato mixture. Cover dish with foil; bake at 350° for 45 minutes. Uncover; shave remaining Parmesan cheese over top, and sprinkle with remaining 1 tablespoon dill.


Lantern, The Durham Hotel, Durham, North Carolina

Nutrition Facts

327 calories; fat 16.1g; saturated fat 5.2g; mono fat 8.4g; poly fat 1.3g; protein 19g; carbohydrates 28g; fiber 7g; cholesterol 73mg; iron 3mg; sodium 588mg; calcium 205mg.