Stuffed Cabbage Rolls (Light)

By swapping white rice with fiber-rich bulgur and using lean ground beef, we kept the traditional comforting taste of cabbage rolls while significantly lowering the glycemic index and saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 medium white cabbage (about 800g leaves used) · 200 kcal in the whole recipe
• 300g lean ground beef (93% lean) · 456 kcal in the whole recipe
• 80g fine bulgur, dry · 272 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 30g tomato paste · 31 kcal in the whole recipe
• 14g olive oil (1 tablespoon) · 126 kcal in the whole recipe
• 15g fresh parsley, finely chopped · 5 kcal in the whole recipe
• Salt, black pepper, and dried mint to taste
• Hot water for cooking

Method

1. Boil cabbage leaves in salted water for 3-4 minutes until softened, then drain and let cool.

   

2. Mix lean ground beef, bulgur, chopped onion, parsley, half of the tomato paste, spices, and a splash of water to make the filling.

   

3. Remove hard veins from cabbage leaves, place a spoonful of filling on each, and roll them tightly.

   

4. Arrange rolls in a pot, mix remaining tomato paste with olive oil and hot water, pour over, and simmer on low heat for 40 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.