Turkish cabbage rolls use mint instead of dill because Ottoman palace cooks believed it prevented indigestion during Ramadan feasts.
Cabbage Rolls
Get ready to savor the ultimate comfort food with these delightful cabbage rolls! Stuffed with a savory blend of seasoned ground meat and fluffy rice, all wrapped in tender cabbage leaves, this dish is a cozy hug in every bite. Easy to prepare and perfect for any occasion, these rolls will quickly become a family favorite!
Prep
30
min
Cook
60
min
Serves
4
people
Level
intermediate
The Story
These Turkish dolmas trace back to Ottoman palace kitchens in 16th-century Istanbul, where imperial cooks stuffed everything from grape leaves to cabbage for sultans who demanded variety—the technique spread through the Balkans when Ottoman armies marched west, which explains why Poles stuff cabbage, Romanians roll sarmale, and Greeks wrap dolmades, all descendants of this same Turkish imperial obsession with wrapping rice and meat in whatever leaf was handy.
Regional Twist
In Turkey's Black Sea Trabzon region, they swap regular rice for bulgur wheat and double the mint, then add chopped walnuts to the ground meat mixture for extra richness.
📝 Ingredients
Shopping List
- 2 bunches black cabbage
- 300 grams ground meat
- 1 tablespoon (15 ml) mint
- 2 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 tops of the cabbages and boil them in hot water for 5 minutes.
- 2
Crush the central vein of the cabbage using a glass.
- 3
Place the filling and shape it as shown in the video.
- 4
Place the 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 half a tea glass of vegetable oil and sautéing it. Add half a teaspoon of salt.
- 6
Add 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 with it in the baking dish.
- 9
Bake in a 200-degree Celsius oven.
💡 Pro Tips
- ✓Blanch cabbage leaves in 212°F water for exactly 3-5 minutes to soften pectin without breaking down cellulose structure, making them pliable but not mushy.timing212°F, 3-5 minutes
- ✓Crush the thick central vein with a rolling pin to reduce thickness by 50-70% so it rolls without cracking while maintaining leaf integrity.technique50-70% thickness reduction
- ✓Cook rice to only 70% doneness (al dente) before mixing with meat because it will absorb moisture and finish cooking during the 45-60 minute braise.ingredient70% doneness
- ✓Sauté tomato paste in oil for 2-3 minutes until it darkens to develop Maillard compounds and concentrate flavor by 30-40% before adding liquid.technique2-3 minutes, 30-40% concentration
- ✓Wet parchment paper creates steam barrier that maintains 95-98% humidity while preventing direct heat contact, ensuring even cooking without drying.equipment95-98% humidity
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 savor the ultimate comfort food with these delightful cabbage rolls! Stuffed with a savory blend of seasoned ground meat and fluffy rice, all wrapped in tender cabbage leaves, this dish is a cozy hug in every bite. Easy to prepare and perfect for any occasion, these rolls will quickly become a family favorite!
The Story
These Turkish dolmas trace back to Ottoman palace kitchens in 16th-century Istanbul, where imperial cooks stuffed everything from grape leaves to cabbage for sultans who demanded variety—the technique spread through the Balkans when Ottoman armies marched west, which explains why Poles stuff cabbage, Romanians roll sarmale, and Greeks wrap dolmades, all descendants of this same Turkish imperial obsession with wrapping rice and meat in whatever leaf was handy.
Regional Twist
In Turkey's Black Sea Trabzon region, they swap regular rice for bulgur wheat and double the mint, then add chopped walnuts to the ground meat mixture for extra richness.
📝 Ingredients
Shopping List
- 2 bunches black cabbage
- 300 grams ground meat
- 1 tablespoon (15 ml) mint
- 2 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 tops of the cabbages and boil them in hot water for 5 minutes.
- 2
Crush the central vein of the cabbage using a glass.
- 3
Place the filling and shape it as shown in the video.
- 4
Place the 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 half a tea glass of vegetable oil and sautéing it. Add half a teaspoon of salt.
- 6
Add 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 with it in the baking dish.
- 9
Bake in a 200-degree Celsius oven.
💡 Pro Tips
- ✓Blanch cabbage leaves in 212°F water for exactly 3-5 minutes to soften pectin without breaking down cellulose structure, making them pliable but not mushy.timing212°F, 3-5 minutes
- ✓Crush the thick central vein with a rolling pin to reduce thickness by 50-70% so it rolls without cracking while maintaining leaf integrity.technique50-70% thickness reduction
- ✓Cook rice to only 70% doneness (al dente) before mixing with meat because it will absorb moisture and finish cooking during the 45-60 minute braise.ingredient70% doneness
- ✓Sauté tomato paste in oil for 2-3 minutes until it darkens to develop Maillard compounds and concentrate flavor by 30-40% before adding liquid.technique2-3 minutes, 30-40% concentration
- ✓Wet parchment paper creates steam barrier that maintains 95-98% humidity while preventing direct heat contact, ensuring even cooking without drying.equipment95-98% humidity