Description
A traditional Turkish dish featuring tender cabbage leaves stuffed with a savory mixture of rice, ground meat, herbs, and spices, then simmered in a tomato-based sauce until bursting with flavor.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef or lamb
- 1 cup rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon (optional)
- Salt and black pepper, to taste
- 3 tbsp olive oil
- 2 cups chicken or vegetable broth
- Juice of 1 lemon
Instructions
- Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch them for 2–3 minutes until pliable. Drain and set aside.
- In a mixing bowl, combine ground meat, rice, onion, garlic, 1 tbsp tomato paste, parsley, dill, paprika, cumin, cinnamon, salt, and pepper. Mix until well combined.
- Place 2–3 tablespoons of filling onto the center of each cabbage leaf. Fold in the sides and roll tightly.
- Arrange rolls seam-side down in a large pot. Mix remaining tomato paste with broth and lemon juice, then pour over rolls. Drizzle with olive oil.
- Place a plate over the rolls to keep them from unraveling. Cover pot and simmer over low heat for 45–55 minutes, until rice and meat are fully cooked.
- Serve warm, garnished with extra dill or parsley, and a side of yogurt if desired.
Notes
- For a vegetarian version, substitute ground meat with mushrooms, lentils, or extra rice.
- These rolls taste even better the next day as flavors meld together.
- You can prepare and freeze uncooked rolls for up to 2 months.
- Serve with a drizzle of olive oil and lemon juice for authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Turkish