Rıfat-Style Chicken Stuffed Cabbage
Ingredients
- 1 medium cabbage
- 2 cups rice
- 1 cup bulgur
- 3.5 cups water
- 2 onions
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- 2 tablespoons butter
- 4 pieces boneless chicken thighs
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon curry powder
- 2 tablespoons currants
- 5 cloves garlic
- 1/2 cup pomegranate molasses
- 1/2 bunch mint
- 1/4 bunch parsley
- 2 tablespoons butter
- Salt
Preparation
Blanch the cabbage leaves in boiling water until soft and pliable.
Soak the rice.
Sauté the onion, tomato paste, pepper paste, rice, bulgur, and spices, then add water to it.
Allow the mixture to cool completely.
Transfer the rice mixture to a large mixing bowl.
Add the ground chicken thighs that have been processed in a food processor.
Incorporate the herbs, pomegranate molasses, and oil, and mix everything thoroughly.
Form the mixture into bundles using the cabbage leaves and place them in a baking dish with the sauce mixture, then bake in a preheated oven at 200 degrees Celsius.
After 30 minutes, remove the parchment paper and increase the oven temperature to 250 degrees Celsius.
Once the cabbage rolls are well caramelized, remove them from the oven and serve.
