How to Make Stuffed Cabbage Leaves, the Tastiest Traditional and Healthy Dish in Grandma's Style from Tabriz + Special Sauce

Instructions for Stuffed Cabbage:

1. Soak lentils for several hours before cooking them on medium heat. Remove foam while cooking. You can add turmeric to the boiling water to make lentils more yellow.

2. After cooking the lentils, drain them and set aside. Soak the rice for a few hours in water with a pinch of salt, then cook it until it’s slightly tender.

3. Drain the rice and set aside. Chop the onion finely and sauté it in a pan with oil until golden.

4. Add ground meat and sauté until the meat changes color. Season with salt, pepper, and turmeric.

5. Sauté tomato paste in a little oil until the raw taste disappears, then add it to the meat mixture.

6. Add fresh, chopped herbs (traditionally tarragon, dill, and marjoram) and sauté until the herbs' color changes.

7. Add cooked lentils, then the cooked rice. Stir well, and taste the filling. Adjust seasoning if necessary.

   

   

8. Cut the thick veins of the cabbage leaves and cook the whole cabbage in boiling salted water until soft. Separate the leaves carefully.

9. Fill each cabbage leaf with a spoonful of the stuffing, roll it tightly, and place the rolls in a pot. Add a few cabbage leaves at the bottom to prevent burning.

10. For the sauce, sauté tomato paste with olive oil, then add vinegar and grape syrup. Pour the sauce over the stuffed cabbage rolls.

11. Place a heavy object on top of the rolls to keep them in place and simmer on low heat for 30-40 minutes until the sauce thickens.

    

    

    

    

Tips:

• You can add cinnamon or curry powder for extra flavor.

• Use small, young cabbage for better results.

• Add prunes or dried plums on top for a tangy and sweet flavor.

• For a different flavor, substitute ground meat with chicken or soy.

Enjoy your delicious stuffed cabbage!