Cabbage is one of the most popular Winter vegetables in Turkey.
There are several dishes made from cabbage such as cabbage stew, cabbage
borek (a kind of pastry), cabbage soup, cabbage pickles, and stuffed
cabbage rolls. Among all these dishes, stuffed cabbage rolls are my
favorite and the most common one.
Just like stuffed grapevine leaves, there are various kinds of cabbage rolls. Sometimes the shape of its rolling changes, but generally its filling has variety. In fact, rice is the constant ingredient of its filling but there may be some different additions to it. In some regions minced meat is added, in some regions tomatoes and some greens (we call it cabbage rolls/cabbage sarma with olive oil), are added and in some other regions chestnut is the addition. I love the one with olive oil as this main dish turns out to be a snack for me like stuffed grapevine leaves, so I'll give its recipe here. I made these stuffed cabbage rolls last Sunday, and we finished it today. I love it so much that I felt so upset while eating the last roll. So I strongly recommend you to make these rolls in large amounts.
Stuffed Cabbage Rolls Recipe
1 beaten egg
1/2 cup milk
1/4 cup onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon table salt
1/4 teaspoon black pepper
1 lb. lean ground beef
3/4 cup white rice, fully cooked
6 large cabbage leaves
10 oz. can condensed tomato soup
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a large mixing bowl, combine the egg, milk, finely chopped onion, Worcestershire sauce, salt and black pepper until all ingredients have been well combined. Stir in the ground beef and cooked rice until all ingredients are mixed together.
Remove the center vein from the cabbage leaves keeping each leaf intact. Immerse the leaves in boiling water for about 3 minutes or until limp, then drain away the water. Place a 1/2 cup of the meat mixture on each leaf and fold in the sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in the roll. Place each roll in a baking dish and set aside.
In a small bowl, combine together the condensed tomato soup, brown sugar and the lemon juice. Pour this sauce mixture over the cabbage rolls that are in your baking dish.
Bake uncovered in a preheated 350 degree oven for 60 minutes or until they are done. Remove from oven and serve immediately.
Just like stuffed grapevine leaves, there are various kinds of cabbage rolls. Sometimes the shape of its rolling changes, but generally its filling has variety. In fact, rice is the constant ingredient of its filling but there may be some different additions to it. In some regions minced meat is added, in some regions tomatoes and some greens (we call it cabbage rolls/cabbage sarma with olive oil), are added and in some other regions chestnut is the addition. I love the one with olive oil as this main dish turns out to be a snack for me like stuffed grapevine leaves, so I'll give its recipe here. I made these stuffed cabbage rolls last Sunday, and we finished it today. I love it so much that I felt so upset while eating the last roll. So I strongly recommend you to make these rolls in large amounts.
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| photo credit: yummykey.com |
1 beaten egg
1/2 cup milk
1/4 cup onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon table salt
1/4 teaspoon black pepper
1 lb. lean ground beef
3/4 cup white rice, fully cooked
6 large cabbage leaves
10 oz. can condensed tomato soup
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees.
In a large mixing bowl, combine the egg, milk, finely chopped onion, Worcestershire sauce, salt and black pepper until all ingredients have been well combined. Stir in the ground beef and cooked rice until all ingredients are mixed together.
Remove the center vein from the cabbage leaves keeping each leaf intact. Immerse the leaves in boiling water for about 3 minutes or until limp, then drain away the water. Place a 1/2 cup of the meat mixture on each leaf and fold in the sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in the roll. Place each roll in a baking dish and set aside.
In a small bowl, combine together the condensed tomato soup, brown sugar and the lemon juice. Pour this sauce mixture over the cabbage rolls that are in your baking dish.
Bake uncovered in a preheated 350 degree oven for 60 minutes or until they are done. Remove from oven and serve immediately.
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