Crispy cabbage-leaf chebureki stuffed with juicy seasoned meat — a low-carb twist on the classic, pan-fried golden in an egg coating. They are every bit as satisfying as the originals. If you love hearty classics, try our 1954 Classic Beef Goulash and Oven-Baked Beef Goulash.
Ingredients
- 500 g (1.1 lb) ground meat
- 1 head cabbage
- 1 large onion, chopped
- Fresh dill
- 2 eggs, beaten
- Salt and black pepper to taste
Instructions
- Separate the cabbage leaves and boil them until half-done; drain well.
- Mix the ground meat with the onion, dill, salt, and pepper.
- Spoon filling onto each leaf, fold over, dip in the beaten egg, and pan-fry over low heat on both sides until golden.
Tips
- Do not overcook the leaves in the first boil — they should be pliable but sturdy enough to hold the filling. Serious Eats has great guidance on prepping cabbage for wraps.
- Fry over low heat so the egg coating sets golden and the filling cooks through.
- Serve hot with a dollop of sour cream or yogurt.
Nutrition: per 100 g: 160 kcal, protein 5.8 g, fat 11 g, carbs 1.5 g.