A Middle Eastern specialty, these Lebanese Stuffed Cabbage Rolls are made with beef, rice, lemon and garlic.3.95 from 18 votes Print Pin RateCourse:Entree, Main DishCuisine:Lebanese, middle eastern, syrianKeyword:cabbage with meat, stuffed cabbagePrep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour Servings:  Calories: 211kcal Author: Liz Della Croce


  • 1 green cabbage
  • 1 lb ground sirloin
  • ½ c long grain white rice
  • ½ tbs kosher salt
  • ½ tsp pepper
  • 1 lemon Juice of lemon
  • 1 tsp cinnamon
  • 4 cloves garlic grated
  • 2 tbs dried mint crushed


  • Bring a large pot of water (or chicken broth) to a boil.
  • Cut cabbage in half and remove tough inner core. Carefully remove as many outer leaves as possible and set aside.
  • When water or broth has come to a boil, use tongs to immerse cabbage leaves into the liquid.
  • Cook for 2-3 minutes or until tender; set aside to cool.
  • Drain liquid from the pot and set aside to use when cooking stuffed cabbage leaves.
  • In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
  • Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
  • Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
  • If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls.
  • Cover stuffed cabbage with water – about ½ in above top layer.
  • Throw in dried mint and remaining 2 crushed garlic cloves.
  • Squeeze any leftover lemon juice and season with salt and pepper to taste.
  • Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid.
  • Cover pot and bring to a boil.
  • Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.