These are savory cabbage “cups” filled with spiced ground beef, simmered in a herb-rich tomato sauce, then baked with melted cheese on top. Think of them like a lighter, Mediterranean-style stuffed cabbage meets mini beef casseroles.
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Ingredients
For the cabbage cups
- 1 large green cabbage
- 1 tbsp salt (for boiling water)
- Ice water (for cooling)
For the beef filling
- 1 lb (450 g) ground beef (or lamb for deeper Mediterranean flavor)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp cinnamon (optional but very Mediterranean)
- 1 cup cooked rice or quinoa (optional for bulkier filling)
Herb-tomato sauce
- 2 cups crushed tomatoes or tomato passata
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- ½ tsp chili flakes (optional)
- 1 tsp sugar or honey (to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth
Topping
- 1½ cups shredded mozzarella or a mozzarella-cheddar mix
- 2 tbsp chopped parsley (for garnish)
Instructions
Step 1: Prepare the cabbage cups
- Bring a large pot of water to a boil and add salt.
- Carefully place the whole cabbage into the boiling water.
- After 2–3 minutes, peel off softened outer leaves using tongs.
- Continue boiling and removing leaves until you have 12–16 large, flexible leaves.
- Trim the thick vein at the base of each leaf (so they fold easily).
- Pat dry and set aside.
Tip: You want leaves soft enough to bend without breaking but not mushy.
Step 2: Make the beef filling
- Heat olive oil in a large skillet over medium heat.
- Add onions and sauté for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it up as it cooks.
- Drain excess fat if needed.
- Season with salt, pepper, paprika, cumin, oregano, and cinnamon.
- Stir in cooked rice or quinoa (if using).
- Cook for another 2 minutes and remove from heat.
Step 3: Make the herb-tomato sauce
- In a saucepan, heat olive oil over medium heat.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1 minute (deepens flavor).
- Add crushed tomatoes, herbs, chili flakes, sugar, salt, and pepper.
- Pour in water or broth.
- Simmer for 10–12 minutes until slightly thickened.
Step 4: Assemble the cabbage cups
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Place cabbage leaves in muffin tin cups or small ramekins, pressing gently to form a “cup.”
- Spoon beef filling into each cabbage cup.
- Drizzle a spoonful of herb-tomato sauce over each filled cup.
Step 5: Bake
- Cover loosely with foil and bake for 20 minutes.
- Remove foil, sprinkle cheese generously on top.
- Bake uncovered for another 10–15 minutes, until cheese is melted and slightly golden.
Step 6: Finish & serve
- Let rest for 5 minutes before serving (helps them set).
- Spoon extra tomato sauce over the top if desired.
- Garnish with fresh parsley.
Flavor profile
- Savory, spiced beef (warm cumin + paprika + subtle cinnamon)
- Tangy herb-tomato sauce
- Soft cabbage with slight bite
- Creamy melted cheese finish
Serving suggestions
These pair well with:
- Greek Salad
- Hummus
- Pita Bread
- Tzatziki
- Lemon wedges for brightness
Variations
Low-carb version
- Skip rice/quinoa
- Add extra beef and chopped mushrooms or zucchini
Spicy version
- Add harissa or extra chili flakes to the sauce
- Mix chopped green chilies into the beef
Vegetarian version
- Replace beef with lentils + mushrooms + walnuts
- Keep the same seasoning for a similar depth
