If you’re looking for a macro-friendly, high-protein dinner that is also incredibly delicious and surprisingly easy to pull together, then these Cabbage & Beef Avgolemono Bowls are about to become your new weeknight obsession. Seasoned lean ground beef and tender cabbage are served over fluffy jasmine rice and finished with a tangy, silky Greek avgolemono sauce that is truly the star of the whole dish. Each serving packs in approximately 50 grams of protein — yes, you read that right — making it the perfect meal for my protein girlies out there!
Friends, I have been on a serious Greek-inspired kick lately, and I am not sorry about it. There is something about the combination of bright lemon, fresh dill, and this signature egg-lemon sauce that makes every single dish feel both comforting and light at the same time. And if you’ve never heard of avgolemono before, allow me to introduce you to your new favorite thing. Avgolemono is a classic Greek sauce (and soup!) made from a simple combination of eggs, lemon juice, and broth — and when blended together, it transforms into the most luxuriously creamy, tangy sauce you’ve ever poured over a bowl of rice.
This recipe came together because I’ve been getting so many requests for high-protein, macro-friendly meals that don’t require a ton of effort or fancy ingredients — and this one checks every single box. The base is simple: lean ground beef seasoned with oregano and salt, wilted cabbage, a squeeze of fresh lemon, and a handful of fresh dill. It comes together in under 30 minutes, which means it’s totally doable even on the busiest of weeknights. And trust me when I say that the avgolemono sauce is something you don’t want to miss out on.
One more thing worth noting: this recipe is also a great one to make ahead of time, whether you’re prepping lunches for the week or feeding a crowd. The cabbage and beef mixture stores well in the fridge, and you can make the avgolemono sauce in advance and gently reheat it on the stovetop before serving. Just give it a slow stir over low heat to bring it back together. It’s the perfect dish to have in your rotation!
What You Need to Make These Cabbage & Beef Avgolemono Bowls
- Olive Oil: A drizzle of olive oil is the base for sautéing the onion and garlic. It adds richness and helps everything cook up perfectly.
- Onion: One small onion adds a savory depth of flavor to the beef and cabbage mixture.
- Garlic: Fresh minced garlic is always best here — it adds bold, aromatic flavor that pairs well with the oregano and lemon.
- Lean Ground Beef: Using lean ground beef keeps this dish macro-friendly without sacrificing any flavor.
- Oregano: Dried oregano adds that classic Greek flavor profile that makes this dish feel so warm and comforting.
- Kosher Salt: Simple seasoning goes a long way here.
- Green Cabbage: Three cups of finely shredded green cabbage wilts down in the pan and adds a subtle sweetness that balances out the lemon and beef. Plus, it’s packed with fiber and nutrients!
- Lemon: Fresh lemon juice is used in both the beef mixture AND the avgolemono sauce, so make sure you have two lemons on hand.
- Fresh Dill: Fresh dill is the finishing touch that makes this dish feel undeniably Greek.
- Chicken Broth: The base of the avgolemono sauce. Use a good-quality chicken broth for the best flavor.
- Eggs: What give the avgolemono sauce its signature silky, creamy texture. It’s truly magical!
- Cornstarch or Arrowroot: A small amount of cornstarch or arrowroot starch helps thicken the sauce to the perfect consistency. Use whichever you already have on hand!
- Jasmine Rice: Fluffy cooked jasmine rice is the base of the bowl and soaks up all of that gorgeous avgolemono sauce. Any rice works here, but jasmine is my personal favorite!
How to Make These Easy, High-Protein Avgolemono Bowls
To make these bowls, start by cooking your jasmine rice according to your preferred method and set it aside. While the rice cooks, heat one tablespoon of olive oil in a large pan over medium heat. Add the finely diced onion and minced garlic and sauté for 3-4 minutes, stirring occasionally, until the onion softens slightly.
Next, add the lean ground beef to the pan and break it up into very small pieces as it cooks. Once the beef is mostly cooked through, add the oregano, kosher salt, shredded cabbage, and the juice of one lemon. Stir everything together and continue cooking until the cabbage has wilted completely. Remove the pan from the heat, top with the fresh chopped dill, and give it one final stir.
While the beef mixture is finishing up, prepare the avgolemono sauce. Add the chicken broth, lemon juice, eggs, cornstarch or arrowroot, and kosher salt to a small blender and blend for 20-30 seconds until smooth. If you don’t have a blender, you can also whisk everything together in a small bowl until fully combined. Transfer the sauce to a small saucepan over low heat, stirring occasionally, until it thickens to your liking. Be sure to keep the heat low to prevent the eggs from scrambling!
To assemble the bowls, add a scoop of cooked rice to the bottom of each bowl, then top with the cabbage and beef mixture. Finally, pour the warm avgolemono sauce generously over the top and enjoy immediately!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Tablespoon Olive Oil
- 1 Small Onion, finely diced
- 3 Cloves Garlic, minced
- 1 Pound Lean Ground Beef
- 1 Tablespoon Oregano
- 1 Teaspoon Kosher Salt
- 3 Cups Green Cabbage, finely shredded
- 1 Lemon, juiced
- ¼ Cup Fresh Dill, chopped
For the Lemon Sauce:
- ½ Cup Chicken Broth
- 1 Lemon, juiced
- 2 Eggs
- 2 Teaspoons Cornstarch, or arrowroot
- ½ Teaspoon Kosher Salt
For Serving
- 2 Cups Jasmine Rice, cooked
Instructions
- To make these bowls, start by cooking your jasmine rice according to your preferred method and set it aside.
- While the rice cooks, heat one tablespoon of olive oil in a large pan over medium heat. Add the finely diced onion and minced garlic and sauté for 3-4 minutes, stirring occasionally, until the onion softens slightly.
- Next, add the lean ground beef to the pan and break it up into very small pieces as it cooks. Once the beef is mostly cooked through, add the oregano, kosher salt, shredded cabbage, and the juice of one lemon.
- Stir everything together and continue cooking until the cabbage has wilted completely. Remove the pan from the heat, top with the fresh chopped dill, and give it one final stir.
- While the beef mixture is finishing up, prepare the avgolemono sauce. Add the chicken broth, lemon juice, eggs, cornstarch or arrowroot, and kosher salt to a small blender and blend for 20-30 seconds until smooth. If you don't have a blender, you can also whisk everything together in a small bowl until fully combined.
- Transfer the sauce to a small saucepan over low heat, stirring occasionally, until it thickens to your liking. Be sure to keep the heat low to prevent the eggs from scrambling!
- To assemble the bowls, add a scoop of cooked rice to the bottom of each bowl, then top with the cabbage and beef mixture. Finally, pour the warm avgolemono sauce generously over the top and enjoy immediately!
Rate & review
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