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