dinner

Baked Cabbage Rolls (Tray-Style)

A comforting oven-baked cabbage roll dish inspired by Middle Eastern and Turkish home cooking, made using an easier tray-style method instead of tightly rolled leaves. Tender cabbage leaves are filled with seasoned ground beef, bulgur, rice, onion, garlic, tomato, herbs, and warm spices, then baked gently in a buttery tomato sauce until soft and deeply flavorful.

Total Time: 80 min

Ingredients

Cabbage
  • 1 medium green cabbage
  • 1 lemon, pierced with a knife
  • Water, for boiling
Filling
  • 10 ounces ground beef
  • 1 teaspoon uncooked white rice
  • 1/2 cup bulgur wheat
  • 1 large onion, finely chopped
  • 5 to 6 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 large tomato, grated
  • 1/2 bunch fresh parsley, finely chopped
  • 1 tablespoon hot pepper sauce
  • 1/4 cup olive oil
  • 2 tablespoons pomegranate molasses or pomegranate vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes or paprika
  • 1/2 cup water
Butter Sauce
  • 1 tablespoon butter
  • 1 tablespoon tomato sauce
  • 2 1/2 cups water
  • Salt, to taste
Baked Cabbage Rolls (Tray-Style)

Instructions

  1. Soften the cabbage Remove the hard core from 1 medium cabbage. Place the whole cabbage into a large pot of boiling water with 1 pierced lemon. Boil for 3 to 4 minutes, turning occasionally, until the outer leaves soften. Remove carefully and separate the leaves.
  2. Prepare the leaves Using a knife, trim down the thick center vein of each cabbage leaf so the leaves are flexible and easy to shape without tearing.
  3. Make the filling In a large bowl, combine 10 ounces ground beef, 1 teaspoon rice, 1/2 cup bulgur, 1 chopped onion, 5 to 6 minced garlic cloves, 1 chopped red bell pepper, 1 grated tomato, and 1/2 bunch parsley. Add 1 tablespoon hot pepper sauce, 1/4 cup olive oil, 2 tablespoons pomegranate molasses, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 1/2 cup water. Mix thoroughly until evenly combined.
  4. Assemble the tray Cut the cabbage leaves into manageable pieces. Place a portion of filling on each piece and shape loosely without rolling tightly. Arrange the filled cabbage pieces snugly in a baking dish.
  5. Prepare the butter sauce Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in 1 tablespoon tomato sauce, then add 2 1/2 cups water and salt to taste. Bring to a gentle simmer.
  6. Bake Pour the hot butter sauce evenly over the cabbage rolls. Cover with parchment paper or foil. Bake on the lower rack of a preheated 400°F oven for 40 minutes. If the top browns too quickly, keep covered. If the cabbage is not fully tender, bake an additional 10 minutes on the lower rack.

Notes

  • This tray-style method is more forgiving than traditional rolled cabbage leaves.
  • Serve with plain yogurt, garlic yogurt, or a fresh tomato salad.

Tags

cabbage baked middle eastern comfort food tray bake family style