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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Course Main Course
Cuisine Turkish
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 122 kcal

Ingredients

Filling

  • 250 g ground (minced) beef
  • 100 g long grain white rice rinsed & drained
  • 1 white cabbage small size
  • 4 tbsp olive oil extra virgin
  • 2 onion finely chopped
  • 1/4 cup parsley finely chopped
  • 4 cloves of garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp pepper paste
  • 1 teaspoon mint
  • 2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Liquid Mix

  • 1 juice of lemon
  • 1 cup hot water

Instructions

  1. First cut the cabbage in half vertically and take out the hearts. Put 1 liter of water into a large pot, add 1 tbsp salt and boil it. Put the cabbage leaves into this boiling water. The leaves should be tender and then rinse them under cold running water

  2. Cut away the thick central vein and choose 25 to 30 pieces of cabbage leaves which are the size of your palm.

  3. For its filling, combine all ingredients and 2 tbsp of olive oil in a large bowl and mix them well. 

  4. For its rolling, get one piece of cabbage leave and lay it on a flat surface and then put walnut size filling mixture on it and roll it up. 

  5. Pour the remaining 2 tbsp of olive oil in a deep and wide saucepan. Line up the cabbage rolls side by side. Mix the lemon juice and hot water and add a pinch of salt, and then pour over the cabbage rolls. The mixed liquid should come at least halfway up the top layer of rolls. Place a heavy plate over the cabbage rolls to prevent them from unraveling and close the lid. Cook 40 minutes at medium level heat.

  6. After 40 minutes of cooking, remove from the heat and let the cabbage rolls rest for about 5 minutes.

Recipe Notes

Tip: Serve hot with plain yogurt by the side and lemon wedges to squeeze over.