Description
Tender cabbage leaves wrapped around a savory rice and meat filling, simmered in a rich tomato sauce. These Stuffed Turkish Cabbage Rolls are cozy, flavorful, and perfect for make-ahead meals or sharing with loved ones.
Ingredients
Scale
- 1 large green cabbage
- 1 pound ground beef or lamb
- 1 cup uncooked white rice
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup water or broth
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Blanch the whole cabbage head until the leaves are soft enough to peel without tearing.
- In a mixing bowl, combine ground meat, uncooked rice, onion, garlic, half the tomato paste, parsley, paprika, cumin, salt, and pepper. Mix until fully combined.
- Line the bottom of a large skillet or Dutch oven with a bit of olive oil and some diced tomatoes.
- Place about 2 tablespoons of filling at the base of each cabbage leaf. Fold in the sides and roll tightly. Place seam-side down in the pot.
- In a bowl, mix the remaining diced tomatoes, tomato paste, and water or broth. Pour over the cabbage rolls.
- Cover the pot with a lid or heatproof plate. Simmer gently for 45 to 60 minutes, until the rice is tender.
- Remove from heat and let rest 10 minutes. Garnish with fresh parsley and serve warm.
Notes
- Use extra cabbage leaves to line the bottom of the pot to prevent sticking.
- Taste the filling before rolling and adjust seasoning as needed.
- Leftovers taste even better the next day and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg