CABBAGE ROLLS WITH GROUND BEEF: TURKISH STYLE; WITH YOGURT AND PEPPER SAUCES
Full recipe for CABBAGE ROLLS
Ingredients:
1 cabbage (1.5-2 kg)
750 g ground beef
2 onions
3-4 garlic cloves
1 cup calrose rice
2 cups water
5 tbsp olive oil
1 tbsp pepper paste
1.5 tbsp salt
1 tsp ground black pepper
1 tsp coriander
1 tsp allspice
For the yogurt sauce:
4-5 tbsp plain yogurt
2 garlic cloves
2 tbsp dried mint
½ tsp salt
For the pepper sauce:
3-4 tbsp pepper paste
1 cup water
2 tbsp butter
½ tsp salt
1 tbsp sweet chilli pepper sauce or 1 tsp red pepper flakes
Directions:
PREPARING THE CABBAGE
Wash the cabbage whole
Carve out the core of the cabbage that the leaves can be easily separated during cooking
Fill a large pot half way with water
Place the cabbage into the pot with the stem-side down
Make sure the hard parts of the leaves cook first and the soft tips are not overcook
Add more water to the pot until the cabbage is nearly submerged
Cook the cabbage for 8-10 minutes
Then, flip the cabbage and continue boiling at medium heat
As the cabbage is cooking, pick out the outer leaves one-by-one as they get softer
(!) If overcooked, the leaves may tear while stuffing or cooking later on
After removing the thicker veins, divide each leaf into smaller triangular pieces
The veins and thicker leave pieces will be used to cover both the top and bottom of the cooking pot to dissipate the heat
This way, all the rolls will cook evenly
FILLING
Set a large mixing bowl
Finely dice the onions and mince the garlic cloves for the filling
Add 1 tbsp of salt to the onion-garlic mixture and crush them using your hands
Then, add 1 tsp of coriander, 1 tsp of allspice, 1 tsp of ground black pepper, and 1 tbsp of pepper paste and continue crushing
Wash and drain 1 cup of rice and add it into the mixture
Then, add 1 cup of water, 750 g of ground beef and 3 tbsp of olive oil
Thoroughly knead the ingredients until the mixture becomes somewhat paste-like
Set the filling aside
(!) Amount of each spice may be altered, as you desire.
PREPARING THE POT
Before rolling the cabbage leaves, prepare a deep and medium-sized cooking pot
Cover the bottom for the pot with thick cabbage leave pieces
On a flat plate, begin rolling the cabbage rolls
Fill each triangularly cut, semi-cooked cabbage leaf with 1-2 tbsp of filling
Place the stuffing along the base of each triangular piece, fold the sides inwards and roll towards the tip of the triangle.
The rolls should be neither too tight nor too loose. They should have enough room to accommodate for the expansion of the rice when it cooks.
If too loose, then the stuffing will escape the roll.
If too tight, then the cabbage leaf will tear during cooking.
Carefully place the rolls into the pot and arrange them into a nice and snug fit for cooking
COOKING
Once the pot is full, cover the top with the remaining thick leaf pieces.
Drizzle 1/2 tbsp of salt, 2 tbsp of olive oil, and 1 cup of water over the rolls; cover the pot and set the stove to medium heat
Once the water boils, cook for about 1 hour on low heat
Serve while hot, accompanied with yogurt and pepper sauce.
YOGURT SAUCE
In a small mixing bowl, thoroughly mix 2 minced garlic cloves, ½ tsp of salt, and 3-4 tbsp of yogurt
Keep refrigerated until serving
PEPPER SAUCE
Set a small saucepan for the pepper sauce
Melt 2 tbsp of butter, add 3-4 tbsp of pepper paste, 1 tbsp of sweet-chili sauce, and ½ tsp of salt
Stir the mixture until it becomes a smooth sauce
After the sauce boils, cook for 3 minutes, then turn off the stove and keep the sauce warm until serving
SERVING
Cabbage Roll is a delicious, nostalgic winter dish full of nutrition
Honour this traditional dish by sharing it with your precious company
Enjoy the comfort of tradition!
*Note: Not all cabbages are well-suited for rolling. Choose a cabbage with an elliptical shape for best results.
An average cabbage is more than 3 kg. I recommend cooking the whole cabbage, separating it into 1 kg portions, and freezing the unused portions in Ziploc bags to store for later use.
For MORE recipes and detailed directions SUBSCRIBE and FOLLOW the “Fairies’ Cuisine” on YouTube, link below:
Cabbage Rolls/Best Stuffed Cabbage Rolls With Rice And Ground Beef
Hello every one! first I want to say thank you for watching my channel. Today I would like to share with you how I made this delicious cabbage rolls which is very rich in taste and texture as I used lots of vegetables and ground beef to boost an extra ordinary flavor, hope you will enjoy it and would share the recipe with friends and Family. Much love to all and ENJOY!!!!
for this recipe you need:
1big cabbage or two medium
1 red bell pepper(optional)
3 tomatoes
1 bunch parsley
1/2 a bunch cilantro
1 onion
3 garlic cloves
3/4 pound ground beef
1/2 bunch dill
1 cup rice
1/3 of a cup oil
1 cup tomato sauce
1 tablespoon salt
2 teaspoons chili powder
2 teaspoons black pepper
1 teaspoon paprika
2 lemon juice
1 tablespoon olive oil
2 tablespoons butter
and for the sauce:1 cup water/ 1 teaspoon salt /1 teaspoon black pepper 1teaspoon garlic powder and 1/4 cup tomato sauce
كرنب كبير أو اثنان متوسط
1 فلفل أحمر (اختياري)
3 حبات طماطم
1 حزمة بقدونس
1/2 حفنة كزبرة
1 بصلة
3 فصوص ثوم
3/4 رطل لحم مفروم
1/2 حفنة شبت
1 كوب أرز
1/3 كوب زيت
1 كوب صلصة طماطم
1 ملعقة كبيرة ملح
2 ملاعق صغيرة من مسحوق الفلفل الحار
2 ملاعق صغيرة فلفل أسود
1 ملعقة صغيرة بابريكا
2 عصير ليمون
1 ملعقة طعام زيت زيتون
2 ملاعق كبيرة زبدة
وللصلصة: 1 كوب ماء / 1 ملعقة صغيرة ملح / 1 ملعقة صغيرة فلفل أسود 1 ملعقة صغيرة مسحوق ثوم و 1/4 كوب صلصة طماطم

Lahanodolmades - Greek Beef-Stuffed Cabbage Leaves Baked in Red Sauce Recipe | KALI OREXI
In this tutorial, Christine Polyzos from Kali Orexi shares her step-by-step Lahanodolmades recipe - Greek Beef-stuffed Baked with Red Sauce Recipe – otherwise known as Greek Stuffed Cabbage Leaves. “Lahano” means “cabbage” and “dolma” means “little wrapped parcel of deliciousness”. The Lahanodolmades are stuffed with cabbage, onion, beef mince, tomato passata, medium grain rice, dill, mint and parsley.
Also known as known as Sarmades and Yiaprakia, Lahanodolmades are traditionally stacked in a pot, boiled and then dressed with an avgolemono (egg-lemon sauce). These lahanodolmades are done a little differently - they are baked in a light tomato sauce. Christine was introduced to this method by her good friend Toula, who also shares her beautiful Spring Lamb with Greens dish with Kali Orexi.
See Toula’s delicious Greek Spring Lamb with Greens recipe here:
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#GreekFood #GreekRecipes #KaliOrexi #DinnerRecipes #Lahanodolmades
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⏱️ TIMECODES
0:00 How to make Lahanodolmades with Red Sauce | Step-by-Step Recipe
0:12 Origin of “Lahanodolmades” and how they are traditionally prepared
0:58 Preparing the cabbage
1:42 Boiling the cabbage
2:11 Preparing the filling
2:23 Grating the cabbage
2:36 Chopping the onions
2:48 Adding Extra Virgin Olive Oil (EVOO) and sautéing the mix
2:59 Explanation of how to caramelise the cabbage and onions properly
3:26 Flipping the cabbage that is boiling
3:55 Continuing to sauté the filling
4:06 Adding the beef mince to the filling
4:32 Adding more ingredients to the filling
4:54 Chopping the dill, mint and parsley for the filling and mixing the filling
5:14 Getting the cabbage ready
5:25 The correct way to remove the leaves from the boiling water
5:43 How to cook all the cabbage leaves properly
6:04 Making the Lahanodolmades
6:23 Baking pan tips
6:50 Applying extra virgin olive oil to the pan and lining with cabbage leaves
7:01 Adding Passata sauce
7:12 Preparing cabbage leaves to roll the Lahanodolmades
7:30 Getting the filling ready to roll and how much to add
7:50 How to roll the Lahanodolmades
9:27 Filling and finishing the baking pan
10:02 Baking the Lahanodolmades
10:13 Checking and rotating the Lahanodolmades
11:04 The cooked Lahanodolmades
11:30 Trying the Lahanodolmades
12:08 Credits
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- Greek Meals with Meat:
- Paleo Greek Style:
- Pites - Greek Pie Recipes:
- Greek Short and Sweet... or Savoury Recipes:
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Related Questions:
How to make Greek Lahanodolmades with Red Sauce?
What is the best Greek Lahanodolmades recipe with mince/ground beef?
What is a simple Greek Lahanodolmades recipe?
What are Greek Lahanodolmades stuffed with?
Is there another way to make Greek Lahanodolmades?
Is there another name for Lahanodolmades?
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ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!
Stuffed Cabbage Rolls with Beef and Italian Sausage. Easy Recipe! The Best Cabbage Rolls.
#stuffedcabbage #cabbagerolls #simplerecipe
1/2 lb ground italian sausage & 1/2 lb ground beef
1 cup rice(Uncle Ben's)
1/2 cup onion-finely chopped
1 tsp garlic-chopped fine
1 tsp salt & pepper
1/2 cup parsley
1 egg
1 head of cabbage
Tomatoe sauce:
2 TBPS butter
1/2 cup onion finely chopped
1 tsp garlic chopped fine
28 oz can crushed tomatoe
15 oz can tomato sauce
2 TBPS brown sugar
1 TBSP red wine vinegar
Heat a large pot of water to boiling-cut the core out of the cabbage-when water comes to a boil, place the cabbage core side down and cover with a lid and let steam for 10 minutes. Remove and place on a cookie sheet and let cool, take forks to remove the leaves. Cut the stems with a knife.
In a medium skillet, over medium heat, melt the butter and add the garlic and onion. Saute a couple of minutes and add in the crushed tomatoes, tomato sauce, brown sugar & red wine vinegar. Cover and simmer for 10-15 minutes.
In a medium skillet, add a bit of olive oil, add the onion & garlic. Beat the egg, pour over the meat and stir in the parsley. Brown the mixture until no pink is left. Add half of the tomato sauce in the meat. Stir in the rice, cover and cook for an additional 10 minutes.
Preheat oven to 350. Spray a 9 x13 casserole. Pour the remaining tomato sauce in the bottom of the casserole. Spoon the meat in the cabbage, roll and tuck in the sides. Place stem side down. Cover with foil and bake for 45-55 minutes or until the cabbage is cooked through.
Enjoy!