Turkish Cabbage Rolls Recipe
There are many types of cabbage rolls. This is a Turkish version
1 Medium sized head of cabbage
For the Stuffing
1.5 cups bulgur cooked (cracked wheat)
1 large onion, chopped
3 cloves garlic, crushed
10 sprigs parsley, finely cut
5 sprigs mint, finely cut
1 tbsp tomato paste + 1 tsp mixed with the water for the cooking
1 tsp black pepper
1/2 tsp cumin
1 tsp salt
6 tbsp olive oil
2 tbsp pomegranate molasses
For the Sauce
1 1/4 cups olive oil
5 cloves garlic
Separate the cabbage leaves and plunge them, 5 at a time,for 3-4 minutes in boiling water. Drain and cool. Cut out any hard veins if necessary. If the leaf is very large, cut in half.
In a large bowl, mix all the ingredients for the stuffing minus the 1 tsp tomato paste with your hands.
Take one cabbage leaf, add some of the stuffing mixture and roll up, fold the end in to lock the cabbage rolls.
Place carefully in layers in the pan.
Add just enough water mixed with the tsp tomato paste to cover the rolls.
Cover the pan with the lid and cook over low heat for approx 25 mins or until the bulgur is cooked. (test a grain or two). Add more water if necessary.
To serve, gently heat the olive oil and add the garlic. Cook briefly and then add the dried mint. Drizzle over the cooked cabbage rolls and serve.