Here is easy to make Mediterranean cabbage and ground beef recipe. Both recipes are now at your service in all their glory. Try these delicious recipes and you’ll thank us later.
Here Are Cabbage and Ground Beef Recipe
We’ll give you the recipe for the best cabbage you’ve ever eaten. But are we really free to eating beef in the Mediterranean diet? The answer is both yes and no. We need to consume meat ‘occasionally’ in this diet. Choose just one of those days, then host these beauties on your table. Let’s take a look at the shopping list before moving on to the step-by-step recipe without further ado.
Shopping List for Mediterranean Cabbage and Ground Beef Recipe:
Cabbage, onion, garlic, ground beef, brown rice (or white rice), pepper paste, tomato paste, cumin, paprika, Greek yogurt, butter, olive oil
Cabbage and Ground Beef Recipe (8 Servings)
Nutritional Facts (Per serving)
Net Carb: 17g
Total Fat: 14g
This amazingly delicious recipe contains both carbohydrates and protein. At the same time, we will use yogurt in the most crucial part of the recipe by passing it through different processes.
Apart from all, good news for those who are uncomfortable with the smell of cabbage while it is cooking. We will use a different cooking technique and you will never feel uncomfortable.
Ground beef (0.44 lbs – 200g)
Cabbage (Medium, 1/2)
Onion (1, large)
Garlic (4 cloves)
Brown rice or white rice (2 cups)
Pepper paste (1 tablespoon)
Tomato paste (2 tablespoons)
Cumin (1.5 tsp)
Paprika (1 tsp)
For the yogurt sauce:
Greek yogurt (2 cups)
Butter (3 tablespoons)
Olive oil (3 tablespoons)
Bring a wire strainer and cover with 2 layers of paper towels, then pour the yogurt on it. Put a bowl under the strainer and leave it like this in the refrigerator for at least 3 hours. Replace the wet paper towel with a dry one every half hour. You will see that the excess water of the yogurt flows into the bowl at the bottom. If you wish, you can pour this water while renewing the paper towel. We want the yogurt to drain and solidify.
Separate the leaves of the cabbage. Try to choose thinner ones rather than extra hard leaves. Then start by softening the cabbage. But instead of putting them directly into the boiling water, steam them. That way, we can keep its vitamins and we won’t smell its bad odor.
Finely chop the onion and garlic, add some salt and sauté in olive oil. Add the minced meat to the softened onions and continue to sauté for a while. Add the spices and tomato paste to the mixture and sauté together.
Tip: The only thing you cannot give up at this step is cumin. Cumin not only takes the smell of cabbage that you are uncomfortable with but also provides an incredibly delicious taste harmony with it. Those who like cumin should not hesitate to add more.
Wash the rice. Strain the extra water and add it to the minced meat mixture. After mixing all of them for the last time, add 3.5 cups of hot water. Close the lid of the pot. Lower the fire and cook until the water is completely absorbed.
Take the rice-beef mixture, which has completely absorbed the water, from the stove. Leave it like this for at least 10 minutes without opening the lid.
Bring an oven-proof tray. It would be better if this is a cake tin without holes. Grease with a little butter. Lay half of the cabbage leaves in the bottom of the cake tin. It is important that there are no spaces between them.
Tip: This dish will look just like a cake after it’s baked. For this reason, let the part of the leaves go out of the cake pan as you lay the cabbages. In the last step, we will close the cabbage leaves to the top.
In this step, pour the beef rice mixture over the cabbages you lay in the cake mold. Cover the mixture with a few more cabbage leaves. Finally, close it with the cabbage leaves that you have extended from the sides to the bottom. Grease on top with some oil.
Set the oven to 200 degrees. Bake for 25 minutes after preheating. When baked, the top of the dish should be browned like a pastry.
Now bring a saucepan, heat the olive oil and melt the butter. Pour a pinch of paprika and dried mint on it and fry for a short time. Keep it aside. Take out the yogurt you have kept in the fridge. Add some salt and mix. Keep it aside.
Take the dish out of the oven. Turn it upside down like a cake and transfer it to a large plate. Divide into pizza slices. Garnish the slices with drained yogurt and spicy oil while serving.