Turkish Stuffed Cabbage

Staff Writer
Turkish Stuffed Cabbage
Stuffed Cabbage
Savann

Stuffed Cabbage

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.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

4
Servings
929
Calories Per Serving
Deliver Ingredients

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 cups 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.

Stuffed Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Stuffed Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
31g
48%
Sugar
22g
N/A
Saturated Fat
14g
68%
Cholesterol
91mg
30%
Protein
36g
72%
Carbs
129g
43%
Vitamin A
145µg
16%
Vitamin B12
3µg
47%
Vitamin B6
1mg
51%
Vitamin C
250mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
13%
Vitamin K
345µg
100%
Calcium
308mg
31%
Fiber
13g
54%
Folate (food)
231µg
N/A
Folate equivalent (total)
661µg
100%
Folic acid
253µg
N/A
Iron
11mg
59%
Magnesium
144mg
36%
Monounsaturated
12g
N/A
Niacin (B3)
14mg
72%
Phosphorus
516mg
74%
Polyunsaturated
3g
N/A
Potassium
1787mg
51%
Riboflavin (B2)
0.7mg
39.5%
Sodium
2826mg
100%
Thiamin (B1)
1mg
80%
Zinc
7mg
44%

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