Turkish Stuffed Cabbage

Turkish Stuffed Cabbage
Staff Writer
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
947
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.

Nutritional Facts

Total Fat
39g
56%
Sugar
27g
30%
Saturated Fat
11g
46%
Cholesterol
78mg
26%
Carbohydrate, by difference
115g
88%
Protein
35g
76%
Vitamin A, RAE
306µg
44%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
40mg
53%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
235mg
24%
Choline, total
22mg
5%
Fiber, total dietary
10g
40%
Folate, total
126µg
32%
Iron, Fe
17mg
94%
Magnesium, Mg
105mg
33%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
482mg
69%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
1218mg
81%
Thiamin
1mg
91%
Water
433g
16%
Zinc, Zn
5mg
63%

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.