Turkish · Dinner
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.
$
30 minsPrep
55 minsCook
85 minsTotal
HardLevel
Nutrition per serving
520Calories
14gProtein
18gFat
72gCarbs
8gSugar
12gFiber
820mgSodium
0mgChol
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Instructions
1
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.
2
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.
3
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.
4
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 large pan or Dutch oven.
5
Simmer
Whisk remaining tomato, pomegranate molasses, remaining olive oil, and 1 1/2 cup 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 1 1/2 cup water over low heat 12 minutes until tender.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) savoy cabbage
- 2 tsp fine sea salt
- 200g (7.1 oz) coarse bulgur
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 300g (10.6 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tbsp biber salcasi hot pepper paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tbsp pomegranate molasses
- 600ml (2 1/2 cup) hot water
- 140g (5 oz) basmati rice
- 360ml (1 1/2 cup) hot water
- 2 small lemons