Turkish Style Cabbage Rolls - Easy One-Tray Oven Method!

ground beef

🥗Healthier: ground turkey

💰Cheaper: mixed vegetables

Ground turkey is leaner, while mixed vegetables can be a budget-friendly vegetarian option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile, while canola oil is often more affordable.

Cut the stem part of the cabbage and boil for about 8 to 10 minutes.

Check the leaves every couple of minutes and collect the softer leaves, discarding the inner parts.

Dice 2 medium onions and a couple of cloves of garlic finely.

Add 1.5 cups of rice to the mixture.

Use half bulgur and half rice if desired.

Add 1 tablespoon each of tomato and pepper paste, or just tomato paste if pepper paste is unavailable.

Drizzle olive oil on top to prevent mold growth.

Add 1 teaspoon chili flakes, 2 teaspoons dried mint, 1 teaspoon black pepper, and 0.5 teaspoon cumin and sumac for sourness.

Chop half a sweet red pepper and add to the mixture.

Add 50 grams of ground meat and 1.5 teaspoons of salt, then mix well.

Roll the cabbage leaves starting with the biggest ones, cutting the thick stem in the middle.

Use a rolling pin to flatten the stems for even cooking.

Place the rolled cabbage in a round baking tray.

Prepare a simple tomato sauce by heating olive oil and sautéing a couple of cloves of garlic, then adding 2 tablespoons of tomato and pepper paste.

Add 2 to 3 cups of water to the sauce and drizzle it over the cabbage rolls.

Cover with a lid and cook on medium heat for about 20 to 30 minutes until the cabbage is soft and most of the water is absorbed.

Continue to bake in the oven for another 20 minutes for a caramelized top.

Serve with yogurt and optionally drizzle a red pepper chili sauce made by melting butter and sautéing chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens