Spiced Cabbage Rolls with Pomegranate Broth — Lahana Sarmasi
Black Sea vegan cabbage rolls stuffed with bulgur, onion, tomato, and warm spices, simmered low and slow in a tomato-pomegranate broth, served over rice with a wedge of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Core cabbage and bring salted water to boil. Blanch cabbage 5 minutes until leaves loosen, cool on tray. Peel 16 outer leaves, trim ribs flat. Soak bulgur in 240ml hot water 5 minutes. Grate onion and squeeze, mince garlic, grate tomato, chop parsley and mint.
Saute
Heat 30ml olive oil in a large saucepan over medium heat 1 minute. Add onion and garlic, cook 4 minutes until soft. Stir in tomato paste and biber salcasi over medium heat 1 minute until darkened.
Build
Off heat, fold drained bulgur, half grated tomato, pul biber, cumin, allspice, pepper, salt, and herbs into the pan until tacky and well seasoned.
Wrap
Place 1 heaped tablespoon filling at rib end of each leaf. Fold sides inward and roll tightly into 16 cigar shapes. Pack seam-side down in a heavy pan or large Dutch oven.
Simmer
Whisk remaining tomato, pomegranate molasses, remaining olive oil, and 360ml hot water. Pour over rolls, weight with a plate, cover, and simmer over low heat 35–40 minutes until cabbage is silky. While rolls simmer, cook rice with salt and 360ml water over low heat 12–15 minutes until tender.
Plate
Spoon rice onto plates, lift rolls alongside with liquid, scatter parsley, finish with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.