Turkish Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground lamb 250g (0.55 lb) ground lamb
• 1 cup (200g) rice, rinsed 1 cup (200g) rice, rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• Olive oil, for drizzling Olive oil, for drizzling
• Fresh herbs (parsley or dill), for garnish Fresh herbs (parsley or dill), for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and can be easily peeled off. Remove the cabbage from the pot and set aside to cool.
2. 2.
   In a large mixing bowl, combine the ground beef, ground lamb, rice, onion, garlic, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves and trim the thick center vein from each leaf. Place a spoonful of the filling mixture onto each cabbage leaf and roll it tightly, tucking in the sides as you go.
4. 4.
   In a large pot, arrange the cabbage rolls in a single layer. Pour the vegetable broth and water over the rolls, ensuring they are fully submerged. Place a heatproof plate on top of the rolls to keep them from unraveling during cooking.
5. 5.
   Bring the pot to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the cabbage leaves are tender and the filling is cooked through.
6. 6.
   Once cooked, remove the cabbage rolls from the pot and transfer them to a serving dish. Drizzle with olive oil and garnish with fresh herbs.
7. 7.
   Serve the Turkish Stuffed Cabbage Rolls hot and enjoy!

Treat your ingredients with care...

• Cabbage — To make it easier to remove the cabbage leaves, you can freeze the whole head of cabbage overnight and then thaw it before boiling. This will help loosen the leaves and make them more pliable for rolling.
• Ground meat — For the best flavor and texture, use a combination of ground beef and lamb. The lamb adds a unique richness to the filling.
• Rice — Rinse the rice thoroughly before using to remove any excess starch and prevent it from becoming sticky.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the filling mixture.
• To save time, you can prepare the cabbage rolls in advance and refrigerate them overnight. This allows the flavors to meld together even more.
• Leftover cabbage rolls can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

Serving advice

Turkish Stuffed Cabbage Rolls are delicious on their own but can be served with a dollop of yogurt on top for added creaminess. They pair well with a fresh salad or a side of roasted vegetables.

Presentation advice

Arrange the cabbage rolls neatly on a serving platter, drizzle with olive oil, and garnish with fresh herbs. The vibrant green color of the cabbage leaves will make the dish visually appealing.