Turkish Meat-Stuffed Cabbage Rolls
Ingredients
- Cabbage
- 200g ground meat
- 1 cup rice
- 1 cup bulgur
- 1 grated onion
- 1 teaspoon tomato paste
- 1 tablespoon vegetable oil
- 1 teaspoon thyme
- 1 teaspoon mint
- 1 teaspoon sweet paprika
- 1 teaspoon black pepper
- Salt, to taste
- A handful of chopped parsley
Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- Water, as needed
- Salt, to taste
- Sugar, a pinch
Preparation
Mix all the filling ingredients together and knead well. If desired, add 2-3 tablespoons of water for a softer mixture.
Cut the cabbage and boil it in salted water for about five minutes.
Drain the cabbage leaves and use them to roll the filling tightly.
Line the bottom of the pot with unused cabbage leaves to prevent sticking.
Arrange the stuffed cabbage rolls side by side in the pot.
In a separate pan, sauté 2 tablespoons of vegetable oil with 1 tablespoon of tomato paste.
Dilute the sauce with some water, add salt and a pinch of sugar, then pour it over the rolls.
Cover the pot and cook on low heat until done.
Tips
Add a few drops of lemon juice to the boiling water to prevent the leaves from tearing.
Place a serving plate over the rolls after adding the sauce to prevent them from unraveling.
