Turkish cabbage rolls use mint instead of dill because Ottoman palace cooks believed it prevented indigestion during Ramadan feasts.
Cabbage Rolls
Get ready to indulge in the ultimate comfort food with these delightful cabbage rolls! Packed with savory ground meat, fragrant rice, and a zesty tomato sauce, these tender rolls are a breeze to prepare. Roll up some goodness and enjoy a warm, hearty meal that will have everyone coming back for seconds!
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
The Story
Turkish dolma meets Eastern European stuffed cabbage in this brilliant Ottoman-era mashup—when Turkish soldiers marched through the Balkans in the 16th century, they discovered locals wrapping meat in cabbage leaves instead of grape vines, so they nicked the technique but kept their beloved pepper paste and mint, creating a cross-cultural comfort food that's been causing kitchen arguments from Istanbul to Budapest ever since.
Regional Twist
In Turkey's Gaziantep province, they replace the standard rice with bulgur wheat and triple the red pepper flakes, then finish with a drizzle of local Antep pistachios.
📝 Ingredients
Shopping List
- 2 bunches black cabbage
- 300 grams ground meat
- 1 teaspoon (5 ml) mint
- 2 pieces onions
- 1 tablespoon (15 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- pepper paste (to taste)
- red pepper flakes (to taste)
- 1 cup (185 g) rice
- salt (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Cut the tips of the cabbage leaves and boil them in hot water for 5 minutes.
- 2
Crush the central vein of the cabbage with a glass.
- 3
Place the filling and shape it as shown in the video.
- 4
Place chopped onions at the bottom of the baking dish and layer the cabbages on top.
- 5
In a separate pot, make the sauce by adding 1 tablespoon of tomato paste to 1/2 tea glass of vegetable oil and sautéing.
- 6
Add 1/2 teaspoon of salt and then 1.5 cups of water to the sautéed paste.
- 7
Pour the sauce over the rolled cabbages.
- 8
Wash and wring out the parchment paper and cover the cabbages in the baking dish.
- 9
Bake in a 200-degree Celsius oven.
💡 Pro Tips
- ✓Blanch cabbage leaves in 2% salt water at 212°F for exactly 5 minutes to soften cell walls while maintaining structural integrity for rolling without tearing.technique212°F, 5 minutes, 2% salt water
- ✓Crush the thick central vein with a rolling pin or glass to compress lignin fibers by 50-60%, making leaves pliable enough to roll tightly without cracking.technique50-60% fiber compression
- ✓Cook rice to only 70% doneness (12-14 minutes instead of 18) since it will absorb moisture and finish cooking during the 45-60 minute braise.timing12-14 minutes, 70% doneness
- ✓Sauté tomato paste in oil for 2-3 minutes at medium heat (300°F) to caramelize sugars and eliminate raw acidity before adding liquid.technique300°F, 2-3 minutes
- ✓Wet parchment paper creates steam circulation while preventing surface browning, maintaining optimal braising temperature of 325°F throughout cooking.equipment325°F braising temperature
Share this recipe
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Turkish cabbage rolls use mint instead of dill because Ottoman palace cooks believed it prevented indigestion during Ramadan feasts.
Cabbage Rolls
Get ready to indulge in the ultimate comfort food with these delightful cabbage rolls! Packed with savory ground meat, fragrant rice, and a zesty tomato sauce, these tender rolls are a breeze to prepare. Roll up some goodness and enjoy a warm, hearty meal that will have everyone coming back for seconds!
The Story
Turkish dolma meets Eastern European stuffed cabbage in this brilliant Ottoman-era mashup—when Turkish soldiers marched through the Balkans in the 16th century, they discovered locals wrapping meat in cabbage leaves instead of grape vines, so they nicked the technique but kept their beloved pepper paste and mint, creating a cross-cultural comfort food that's been causing kitchen arguments from Istanbul to Budapest ever since.
Regional Twist
In Turkey's Gaziantep province, they replace the standard rice with bulgur wheat and triple the red pepper flakes, then finish with a drizzle of local Antep pistachios.
📝 Ingredients
Shopping List
- 2 bunches black cabbage
- 300 grams ground meat
- 1 teaspoon (5 ml) mint
- 2 pieces onions
- 1 tablespoon (15 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- pepper paste (to taste)
- red pepper flakes (to taste)
- 1 cup (185 g) rice
- salt (to taste)
- vegetable oil (to taste)
👨🍳 Instructions
- 1
Cut the tips of the cabbage leaves and boil them in hot water for 5 minutes.
- 2
Crush the central vein of the cabbage with a glass.
- 3
Place the filling and shape it as shown in the video.
- 4
Place chopped onions at the bottom of the baking dish and layer the cabbages on top.
- 5
In a separate pot, make the sauce by adding 1 tablespoon of tomato paste to 1/2 tea glass of vegetable oil and sautéing.
- 6
Add 1/2 teaspoon of salt and then 1.5 cups of water to the sautéed paste.
- 7
Pour the sauce over the rolled cabbages.
- 8
Wash and wring out the parchment paper and cover the cabbages in the baking dish.
- 9
Bake in a 200-degree Celsius oven.
💡 Pro Tips
- ✓Blanch cabbage leaves in 2% salt water at 212°F for exactly 5 minutes to soften cell walls while maintaining structural integrity for rolling without tearing.technique212°F, 5 minutes, 2% salt water
- ✓Crush the thick central vein with a rolling pin or glass to compress lignin fibers by 50-60%, making leaves pliable enough to roll tightly without cracking.technique50-60% fiber compression
- ✓Cook rice to only 70% doneness (12-14 minutes instead of 18) since it will absorb moisture and finish cooking during the 45-60 minute braise.timing12-14 minutes, 70% doneness
- ✓Sauté tomato paste in oil for 2-3 minutes at medium heat (300°F) to caramelize sugars and eliminate raw acidity before adding liquid.technique300°F, 2-3 minutes
- ✓Wet parchment paper creates steam circulation while preventing surface browning, maintaining optimal braising temperature of 325°F throughout cooking.equipment325°F braising temperature