Turkish Style Stuffed Cabbage Rolls with Dolma Filling
Hearty cabbage rolls filled with dolma-inspired rice and herb mixture, perfect for a comforting meal. This recipe is a fusion of Eastern European and Turkish flavors, featuring sauerkraut and turkish spices.
Ingredients
- ●4-6 cabbage leavesfrom a large head of cabbage
- ●1 cup ricecooked white or brown rice
- ●1 cup dolma fillingstore-bought or homemade
- ●1 cup sauerkrautdrained and rinsed
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 tsp turkish spice mixor to taste
- ●1 tsp saltor to taste
- ●1/2 tsp black pepperor to taste
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
Blanch the cabbage leaves for 5-7 minutes, until tender. Drain and set aside.
- 3
In a large skillet, sauté the onion and garlic until softened.
- 4
Add the dolma filling, sauerkraut, turkish spice mix, salt, and black pepper. Stir to combine.
- 5
Add the cooked rice to the skillet and stir to combine with the other ingredients.
- 6
To assemble the cabbage rolls, lay a cabbage leaf flat and place about 1/4 cup of the rice mixture in the center.
- 7
Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with the remaining cabbage leaves and filling.
- 8
In a large Dutch oven or pot, create a layer of cabbage rolls. You may need to trim the leaves to fit the pot.
- 9
Cover the rolls with water or a mixture of water and tomato sauce. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the cabbage is tender.
- 10
Serve the cabbage rolls hot, garnished with chopped fresh herbs if desired.