Turkish Cabbage Rolls
Total Time
1 hour and 55 minutes
Prep Time
40 minutes
Cook Time
1 hour and 15 minutes
Rating
5 out of 5 stars
(18)
Ingredients
5 servings
- 1 onion, diced
- 4 garlic cloves rough chopped
- 14 ounce can of crushed tomatoes
- 1 teaspoon sugar or alternative sweetener (maple, honey)
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup broth or stock (chicken or veggie)
- 1/2 cup Turkish tomato sauce
- 2 finely minced garlic cloves
- 1 lb ground lamb (uncooked) or sub beef or turkey
- 1 cup bulgar wheat, soaked (or add 1 cup cauliflower rice (raw), or 1 cup cooked rice, or other cooked grain)
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon dried mint (or sub dried oregano or thyme)
- 1 teaspoon coriander
- 1 teaspoon sumac (optional)
- 1/2 teaspoon chili flakes (aleppo is nice)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pinenuts (or slivered almonds)
- 1/4 cup dried apricots, chopped (or sub-dried barberries, currants or raisins) ALL OPTIONAL
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Preparation
Step 1
Soak Bulgar Wheat
Step 2
in bowl of cool water, 20 mins.
Step 3
Blanch Cabbage
Step 4
Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, about 10-12 minutes. Cool. Alternatively you can peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. You can also microwave the whole cabbage, covered tightly , in a bowl with 1 cup water for 10 mintues. You can also freeze the whole cabbage, then thaw.
Step 5
Make the Turkish Tomato Sauce. In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices) sugar, cumin, cinnamon, allspice, salt and broth . Stir, bring to a simmer for 2 minutes, then turn heat off.
Step 6
Place 1/2 cup of this tomato sauce
Step 7
in the bottom of a greased 9×13-inch baking dish (just enough to lightly coat the bottom) or 11 to 12-inch round braiser.
Step 8
Make the filling
Step 9
In a medium bowl, place the lamb, drained bulgar wheat, garlic, 1/2 cup Turkish tomato sauce, salt, cumin dried mint, coriander, sumac, chili flakes, cinnamon, nutmeg, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined.
Step 10
Assemble the Cabbage Rolls:
Step 11
Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom end. ( See photo). Fill with 1/3 cup lamb filling and roll up like a burrito, tucking edges in and place seam side down in the sauced, baking dish. Repeat with all. You should have 10-12 ish. See notes, for breakage.Once the baking dish is filled with the rolls, pour the remaining Tomato sauce over top. Give the pan a good shake.
Step 12
BAKE:
Step 13
Cover with parchment, then tightly with foil (or a lid). Bake for 1 1/4 hours. If baking in a saute pan, you could heat this up gently on the stovetop (covered) before placing in the oven and then bake for 1 hour.
Step 14
Remove from oven, garnish with fresh parsley, mint or dill, and a few pinenuts. Serve with a thick creamy yogurt if you like.
Step 15
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