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Lamb and Beef Stuffed Cabbage Rolls

A flavorful dish combining ground meat with herbs and spices wrapped in cabbage leaves, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 kg lamb or beef sarma single-grind ground meat
  • 500 g fresh garlic
  • 1 large bunch parsley (or 2 small bunches)
  • 1 bowl ground kabya pepper
  • 2 tablespoons pepper paste
  • 1 tablespoon tomato paste
  • 1 teaspoon black pepper
  • 2 tablespoons pomegranate syrup
  • 2 teaspoons salt
  • 1 glass water

Method
 

Preparation
  1. Begin by cleaning and washing the garlic and parsley thoroughly.
  2. Finely chop the garlic, including the green parts, and set aside.
  3. Finely chop the parsley as well.
  4. Blend the ground kabya pepper in a food processor until finely ground.
  5. In a large baking dish, place the ground meat.
  6. Add the chopped garlic, chopped parsley, pepper paste, tomato paste, ground kabya pepper, black pepper, and salt.
  7. Mix all the ingredients thoroughly and incorporate 1 glass of water into the mixture.
  8. Taste the filling to check the seasoning and adjust if necessary.
  9. Once mixed well, transfer the meat mixture into a covered container suitable for baking.
  10. Bake until done, usually about 1.5 hours at a moderate temperature.
  11. Remove from the oven and let it cool slightly before serving.

Notes

Can be served warm or at room temperature. Pair with lahmacun, a salad, and a glass of ayran for an authentic experience.