Stuffed cabbage has seen a massive resurgence in popularity lately, largely thanks to the visual impact a pot of these rolls makes on guests and social media followers alike.
More recipes from Roy Yerushalmi on Rex:
I wish I could say this is a 3-minute, 3-ingredient recipe, but it isn’t. However, with a little persistence, you can have a pot of stuffed cabbage on the stove in just 30 minutes, I swaer. A few time-saving tricks (like steaming the cabbage in the microwave) and a bit of practice are all you need.
I created this recipe inspired by the stuffed rolls served for over 70 years at Nato Lokantası in Istanbul. An Esanf Lokanta (tradesmen restaurant, the local term for workers' eateries), founded in 1950, the year Turkey joined NATO, and named in its honor.
Nato is a favorite among local foodies for good reason. The chefs specialize in the cuisine of their homeland, the Black Sea region, which is famous for recipes rich in fresh herbs.
While they traditionally use cavolo nero leaves, I’ve swapped them for cabbage. And because life is short, I steam the whole head of cabbage in the microwave for about 20-25 minutes. Simple and efficient. Shall we begin?
Black Sea-Style Stuffed Cabbage – Lahana Dolması
Recipe by Roy Yerushalmi. This recipe relies on rice and Köftelik Bulgur (extra-fine bulgur) that adds essential airiness to the filling. Please do not skip the latter.
Vegan Version: Simply omit the meat from the filling and the replace the butter in extra olive oil.
What to do with the cabbage leftovers? The small leaves that are too difficult to stuff can be roasted with olive oil until golden. Alternatively, simmer them in a pot with a cup of water, 1/3 cup olive oil, and 2 peeled, sliced tomatoes for 40 minutes on low heat.
Ingredients for a wide, oven-safe pot with a lid:
1 cabbage – ideally a wide, flat cabbage (available in winter and spring).
For the filling:
1/2 cup baldo or carneroli round rice (any Risotto rice also works well)
1/2 cup extra-fine bulgur (Köftelik Bulgur)
200 grams beef, double-ground
1 large onion, grated
1 tomato, peeled and grated
1/3 cup olive oil
1 tablespoon Isot (spicy paprika in oil)
1 heaping tablespoon dried mint
1 heaping tablespoon sweet paprika
Salt and pepper
For the sauce:
1/3 cup olive oil
30 grams butter
2 heaping tablespoon sugar
1/2 cup sour/unripe plums or grapes (If skipping the fruit, add 1-2 extra tsp of sugar to the sauce)
1/8 cup of brandy or cognac – optional and adds incredible depth and flavor
2 cups beef or vegetable stock
Preparation:
Prepare the cabbage: Using a small, sharp knife, remove the hard white core of the cabbage by carving out a cone shape about a third of the way into the center.
Place the cabbage in a bowl, cover with plastic wrap, and steam in the microwave for 20 minutes.
Let it cool for 15 minutes. Carefully peel the leaves away by hand. Pile them up and flatten the stack with your palm. Use the 2-3 slightly golden leaves from the top (those dried out by the microwave) to line the bottom of the pot.
Make the filling: Cook the onion in the olive oil over medium fire for 25 minutes until dark yellow, without burning it. add tomatoes and cook for another 5 minites. remove from fire and add too a large bowl with the rest of the ingredients. Add slightly more salt than you think you need, as the rice absorbs it. Let the mixture sit for 10-20 minutes so the bulgur and rice can absorb the liquids.
Make the sauce: Heat oil in the wide pot that you can also use in the overn. Add the fruit and sugar, stirring for 3 minutes over medium heat. Mash the fruit with a masher, add cognac and continue cooking for 8 minutes until you have a thick, sweet-and-sour base. Remove the sauce from the pot (it's fine if a little remains) and, without washing the pot, line the bottom with two cabbage leaves.
Rolling: Trim the bottom 2 cm of each leaf's tough vein. Place a heaping teaspoon of filling at the base of the leaf. Fold the sides slightly and roll into a long cylinder. Arrange the rolls tightly in the sauce pot, ideally in a circular pattern. Place a flat cabbage leaf between layers if making more than one.
Cooking: Pour the beef stock only until the stuffed cabbages are covered. add butter and cover. bring to boil, then turn down the fire and simmer on low heat for 45 minutes.
Finishing: Remove the lid and transfer the pot to a preheated oven at 220°C (Turbo/Grill setting) for 6-8 minutes until the tops are lightly golden.
Carefully replace the lid and bake for another 3-5 minutes. Turn off the oven and leave the pot inside for as long as possible (let's say an hour and a half and up to 3 hours), before serving to let the flavors fully sink into the food.
