Description
These comforting Turkish cabbage rolls are filled with a savory mix of ground meat, rice, and herbs, then simmered in a tangy tomato sauce. A classic, heartwarming dish perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 medium green cabbage (leaves separated and blanched)
- 1 pound ground beef or lamb
- 1 cup uncooked short-grain rice
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 3 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried mint
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C) and bring a large pot of water to boil for blanching cabbage leaves.
- In a mixing bowl, combine ground meat, rice, onion, garlic, parsley, mint, paprika, salt, pepper, and 1 tablespoon olive oil.
- Line the bottom of a baking dish with a layer of tomato paste mixed with diced tomatoes and a bit of water.
- Trim thick veins from blanched cabbage leaves. Place filling on each leaf and roll tightly, tucking in the sides.
- Layer the cabbage rolls seam-side down in the baking dish. Pour remaining tomato mixture over the top, drizzle with olive oil and lemon juice.
- Cover with foil or a lid and bake for 1 hour until rolls are tender and sauce is rich.
- Let rest 10 minutes before serving warm with optional yogurt or lemon wedges.
Notes
- Use Savoy cabbage for easier rolling if preferred.
- Roll leaves while still warm for flexibility.
- These rolls freeze well and taste even better the next day.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 portion (about 2-3 rolls)
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg
Keywords: stuffed cabbage rolls, Turkish cabbage rolls, lahana sarması, gluten free dinner, Turkish recipes