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These Greek-inspired Cabbage Roll Bowls are filled with caramelized cabbage, ground beef and lots of fresh dill and lemon. Serve over rice for a balanced meal in less than 30 minutes.
First recipe of the new year! After spending winter break in Illinois, I am so glad to be back at school in Santa Barbara. The farmers markets are what I missed the most, so I went last weekend and picked up a cabbage and a huge beautiful bunch of fresh dill to make these Greek Cabbage Roll Bowls. I love this one because packed with so much flavor and nourishing ingredients. They’re inspired by a traditional Greek dish, but take a fraction of the time to make. All you need is one skillet (two, if you’re cooking rice) and it makes great leftovers to eat throughout the week.
Ingredients in Cabbage Roll Bowls (Unstuffed cabbage rolls)
Green Cabbage
Ground Beef: I like to use a leaner ground beef so the cabbage roll bowls aren’t too greasy, 90-93% lean is ideal.
Onion & Garlic
Fresh dill: Make sure you include the stems too! I do not recommend using dried dill.
Dried oregano: or fresh, if you have it
Lemon juice:
Cooked rice (for serving): Long-grain white or brown rice work
How to Make Greek Cabbage Roll Bowls
This recipe is pretty simple! You’ll start by dicing an onion and mincing some garlic. Choose a heavy-bottomed skillet, such as a dutch oven or cast iron fry pan. Sauté those aromatics in a bit of olive oil until softened and fragrant.
Move the onions to one side and add your ground beef. I like to crank up the heat a bit and let the meat cook undisturbed for a few minutes before breaking it up so it develops a nice brown crust. Don’t forget to season with a good amount of kosher salt and freshly ground black pepper!
Once the beef is just cooked through, add your dried oregano and chopped cabbage. Cover the pot with a lid (it doesn’t even have to fit perfectly) and let the cabbage wilt down, stirring every so often. If you lift the lid and there’s still quite a bit of liquid at the bottom of the pot, let it boil off uncovered for another few minutes or so.
Before serving, stir in the fresh dill and lemon juice. Taste for salt and add more if needed. Serve the Greek Cabbage Roll Bowls with rice and more black pepper. Enjoy!
More weeknight dinner inspiration…
Moroccan-Spiced Chicken and Couscous Skillet
Blackened Miso Salmon with Creamy Coconut Cucumber Salad
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
Greek Cabbage Roll Bowls
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef, 90-93%
- Kosher salt and freshly ground black pepper
- 2 tsp dried oregano
- 1/2 small cabbage, chopped (about 3 cups)
- 1/2 cup fresh dill, chopped
- Juice from 1/2 lemon
- Cooked long-grain rice for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-6 minutes, until softened. Add the garlic, cook for another 1 minute.
- Move the onions to one side of the pan and add the ground beef. Season generously with kosher salt and black pepper. Brown for 3-5 minutes, using a spatula to break up the meat as it cooks.
- Stir in the dried oregano and cabbage. Cover the pot and simmer, stirring occasionally, until the cabbage has cooked down.
- Turn off the heat and stir in the dill and lemon juice. Serve over rice with more freshly ground black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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