Turkish Stuffed Cabbage Recipe

Mar 15, 2012 @ 3:56 PM
Posted by Galip Ozbek, Special Contributor

Nutrition

Cal/Serving: 961
Daily Value: 48%
Servings: 4

Balanced, High-Fiber
Gluten-Free, Wheat-Free

Fat	31g	47%
Saturated	14g	68%
Trans	0g	0%
Carbs	137g	46%
Fiber	16g	64%
Sugars	28g	0%
Protein	37g	75%
Cholesterol	91mg	30%
Sodium	2464mg	103%
Calcium	335mg	34%
Magnesium	157mg	39%
Potassium	2030mg	58%
Iron	11mg	62%
Zinc	7mg	46%
Vitamin A	4327IU	87%
Vitamin C	271mg	451%
Thiamin (B1)	1mg	77%
Riboflavin (B2)	1mg	38%
Niacin (B3)	15mg	75%
Vitamin B6	1mg	65%
Folic Acid (B9)	543µg	136%
Vitamin B12	3µg	47%
Vitamin D	0µg	0%
Vitamin E	4mg	18%
Vitamin K	404µg	505%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	3g	0%

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This traditional Turkish stuffed cabbage with two sauces — one tomato-based and the other yogurt-based — is perfect for a hearty meal that doesn’t leave you feeling too full. It also works well as an appetizer dish at casual get-togethers or potlucks.

INGREDIENTS

For the sauces:

1 teaspoon unsalted butter
2 tablespoons tomato paste
Dash of dried mint
Dash of dried oregano
2 cups cold water
1 teaspoon garlic powder
1 dried bay leaf
3/4 cup Turkish-style (süzme) or Greek-style strained plain yogurt

For the filling:

1 pound ground lamb
16 ounces white basmati rice
1 white or yellow onion, chopped finely
2 tomatoes, chopped
1/3 bunch dill, chopped finely
1/3 bunch mint, stemmed and chopped finely
1/3 bunch flat-leaf parsley, stemmed and chopped finely
2 tablespoons tomato paste
2 tablespoons mild red pepper paste
Salt and pepper, to taste

For the stuffed cabbage:

One 3 ½-pound cabbage
2 1/2 cups tomato juice
2 1/2 cups water

DIRECTIONS

For the sauces:

For the tomato sauce, melt the butter in a small pan or pot over low heat. Add the tomato paste, mint, and oregano and cook for about 3 minutes. Add the water, ½ teaspoon of the garlic powder, and bay leaf and bring to a boil over high heat. Cook for 10 minutes, remove from heat, and set aside.

For the yogurt sauce, combine the yogurt and remaining garlic powder in a bowl and set aside.

For the filling:

In a bowl, combine all of the ingredients and mix well. Set aside.

For the stuffed cabbage:

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil over high heat. Meanwhile, peel off the individual cabbage leaves, taking care to keep them whole. When the water reaches a boil, add the cabbage. As the leaves soften, take them and fill each with 2 tablespoons of the filling. Fold the sides first and then roll to wrap.

Arrange them tightly in a deep, wide pot, such as a Dutch oven, and add the tomato juice and water. Cover with a lid, place in the oven, and cook for about 2 hours. Remove from the oven and serve with the tomato and yogurt sauces.