Persian Cabbage Rolls
Delight your taste buds with Persian Cabbage Rolls, a flavorful fusion of tender green cabbage leaves stuffed with a fragrant mixture of ground beef or lamb, basmati rice, and fresh herbs like parsley and mint. Infused with warm spices like turmeric and cinnamon, these rolls are simmered to perfection in a tangy, sweet-savory tomato and pomegranate molasses sauce. This comforting, slow-cooked dish is a celebration of Persian cuisine, offering a perfect balance of richness and brightness in every bite. Ideal for a hearty dinner or a unique centerpiece at gatherings, these cabbage rolls are as nourishing as they are delicious. Plus, they make for an impressive gluten-free dish with an irresistible mix of textures and flavors!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef or lamb
- 100 grams Basmati rice
- 1 large Onion
- 2 pieces Garlic cloves
- 25 grams Fresh parsley
- 10 grams Fresh mint
- 1 teaspoon Turmeric
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Tomato paste
- 3 tablespoons Pomegranate molasses
- 2 tablespoons Olive oil
- 500 milliliters Water
Instructions
Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until softened. Drain and set aside to cool.
Finely chop the onion, garlic, parsley, and mint.
In a large mixing bowl, combine the ground meat, rice, onion, garlic, parsley, mint, turmeric, cinnamon, salt, and black pepper. Mix well to form the stuffing.
Lay a cabbage leaf flat and trim the thick stem if necessary. Place a small amount of stuffing (approximately 2-3 tablespoons) at the base of the leaf. Roll tightly, tucking in the sides as you go to form a sealed roll.
Repeat this process until all the stuffing is used, setting the rolls aside on a plate.
In a large pot, heat the olive oil over medium heat. Add the tomato paste and pomegranate molasses, stirring well to combine.
Gradually add water to create a sauce base. Bring the sauce to a simmer, then carefully arrange the cabbage rolls seam-side down in the pot in a single layer. If needed, layer additional rolls on top.
Cover the pot and simmer gently over low heat for 1.5 hours, basting the rolls occasionally with the sauce.
Once the cabbage rolls are tender and infused with the sauce, remove them from the pot and serve warm.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 98.9 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
