Agent Carter’s Lemon Cabbage Rolls for One
  • 2 cabbage leaves
  • ⅓ lb ground beef
  • 1 small shallot, diced
  • 1 clove garlic, minced
  • ¼ cup uncooked rice
  • 1 tbsp fresh parsley, chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp cinnamon
  • ⅛ tsp dried oregano
  • 1 tbsp lemon juice
  • ½ cup water
  • ¼ cup shredded mozzarella
  • salt
  • 1 cup water
  • lemon sauce (recipe below)
Lemon Sauce
  • 1 package chicken gravy mix (about an ounce)
  • ¾ cup water
  • 3 tbsp lemon juice
  1. Place cabbage leaves in a glass bowl and cover with boiling water. Allow to sit.
  2. In a large skillet, cook ground beef, shallot and garlic over medium heat until cooked through. Drain. Stir in rice, parsley, ½ tsp salt, pepper, cinnamon, oregano, lemon juice and water. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until water is absorbed (8-10 minutes). Stir in cheese.
  3. Heat oven to 350°F. Dry cabbage leaves and sprinkle with salt. Split the filling between both the cabbage leaves. Roll, folding in the sides. Place in an ungreased, 8x8 baking dish. Pour 1 cup of water over the cabbage rolls and bake for 20 minutes.
  4. For lemon sauce: Whisk together. Heat to boiling, stirring occasionally. Simmer until thickened.
  5. Remove cabbage rolls from dish and spoon lemon sauce over top. Garnish with parlsey.
Recipe by HoboTrashcan at