Lamb and Beef Stuffed Cabbage Rolls are a delightful dish, combining the rich flavors of ground meat with aromatic herbs and spices, all wrapped in tender cabbage leaves. This hearty meal is perfect for family gatherings or cozy dinners. The simplicity of the ingredients, combined with a slow baking process, ensures a mouthwatering dish that will leave your guests asking for seconds.
Ingredients
- 1 kg of lamb or beef sarma single-grind ground meat
- 500 g of fresh garlic
- 1 large bunch of parsley (or 2 small bunches)
- 1 bowl of ground kabya pepper
- 2 tablespoons of pepper paste
- 1 tablespoon of tomato paste
- 1 teaspoon of black pepper
- 2 tablespoons of pomegranate syrup
- 2 teaspoons of salt
- 1 glass of water
Directions
- Preparation: Begin by cleaning and washing the garlic and parsley thoroughly.
- Chop Ingredients: Finely chop the garlic, including the green parts, and set aside. Finely chop the parsley as well.
- Prepare Red Pepper Flakes: Blend the ground kabya pepper in a food processor until finely ground.
- Mix the Filling: In a large baking dish, place the ground meat. Add the chopped garlic, chopped parsley, pepper paste, tomato paste, ground kabya pepper, black pepper, and salt.
- Add Water: Mix all the ingredients thoroughly and incorporate 1 glass of water into the mixture. Taste the filling to check the seasoning and adjust if necessary.
- Prepare for Baking: Once mixed well, transfer the meat mixture into a covered container suitable for baking.
- Bake: Send the container to your local oven to bake until done, usually about 1.5 hours at a moderate temperature.
- Serve: Remove from the oven and let it cool slightly before serving.
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Servings: 4-6
Nutrition Info: Approximately 300 calories per serving, depending on the serving size and meat used.
How to serve
Lamb and Beef Stuffed Cabbage Rolls can be served warm or at room temperature. For an authentic experience, pair them with freshly baked lahmacun, a light salad of your choice, and a glass of ayran. The combination of the hearty rolls with the refreshing salad and tangy yogurt drink creates a harmonious meal that is both satisfying and flavorful.
FAQs
1. Can I use other types of meat for this recipe?
Yes, you can substitute lamb or beef with chicken or turkey ground meat. Just adjust the cooking time as needed, as leaner meats may require less time.
2. How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop before serving.
3. Can I freeze the stuffed cabbage rolls?
Absolutely! You can freeze the uncooked rolls before baking. Simply wrap them tightly in plastic wrap and store in a freezer-friendly container. When ready to cook, bake from frozen, adding additional time as needed.
Lamb and Beef Stuffed Cabbage Rolls
Ingredients
Method
- Begin by cleaning and washing the garlic and parsley thoroughly.
- Finely chop the garlic, including the green parts, and set aside.
- Finely chop the parsley as well.
- Blend the ground kabya pepper in a food processor until finely ground.
- In a large baking dish, place the ground meat.
- Add the chopped garlic, chopped parsley, pepper paste, tomato paste, ground kabya pepper, black pepper, and salt.
- Mix all the ingredients thoroughly and incorporate 1 glass of water into the mixture.
- Taste the filling to check the seasoning and adjust if necessary.
- Once mixed well, transfer the meat mixture into a covered container suitable for baking.
- Bake until done, usually about 1.5 hours at a moderate temperature.
- Remove from the oven and let it cool slightly before serving.