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A close-up shot of golden-brown oven-baked cabbage bundles served with garlic yogurt and fresh parsley.

Practical Baked Stuffed Cabbage Bundles (Lahana Dolması)

A genius and practical way to make stuffed cabbage rolls using a bowl technique. No tedious rolling needed!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 5 people
Course: Main Course
Cuisine: Turkish
Calories: 613
Ingredients Equipment Method Video Notes

Ingredients
  

The Cabbage
  • 1 medium Green cabbage
  • Boiling water (for blanching the cabbage leaves)
The Savory Filling
  • 1 cup White rice, washed
  • ½ lb Ground beef or lamb
  • 1 medium Onion, finely diced
  • 3 cloves Garlic, minced
  • ½ cup Fresh parsley, finely chopped
  • 2 tbsp Tomato and pepper paste
  • ½ cup Vegetable oil
  • ½ cup Water
  • 1 tsp Dried mint
  • 1 tsp Red pepper flakes
  • 1 tsp Paprika
  • 1 tsp Salt
The Cooking Sauce
  • 2 tbsp Tomato paste
  • 2 cups Water
  • 4 tbsp Vegetable oil
  • 1 tsp Salt

Equipment

  • Large Deep Pot or Dutch Oven: For even cooking and layering.
  • Chef's Knife: To remove the tough core of the cabbage.
  • Heat-Proof Plate: To place on top of the layers during cooking.
  • Mixing Bowl: For preparing the meat and rice filling.

Method
 

  1. Cut around the core of the cabbage to loosen the leaves. Boil a large pot of water and blanch the leaves for 3-4 minutes until they are softened but not falling apart. Drain and set aside.
    Cutting around the core of a white cabbage to remove leaves easily.
  2. In a large bowl, combine washed rice, minced meat, diced onions, garlic, parsley, paste, oil, and spices. Add half a tea glass of water and mix everything by hand until the texture is smooth.
    Boiling white cabbage leaves in a large pot until they are flexible.
  3. Take a small soup bowl. Place a piece of boiled cabbage leaf inside the bowl, letting the edges hang out. Fill the center with 2-3 tablespoons of the rice mixture.
    Mixing rice, ground beef, and spices in a glass bowl for the filling.
  4. Fold the hanging edges of the cabbage over the filling toward the center. Place your palm over the bowl and flip it over to release a perfectly round bundle. Repeat for all leaves.
    Mixing rice, ground beef, and spices in a glass bowl for the filling.
  5. Place the cabbage bundles side-by-side in a baking dish.
    Adding 3 tablespoons of rice and meat filling into the cabbage-lined bowl.
  6. Whisk together the water, tomato paste, oil, and salt in a bowl. Pour this sauce over the cabbage bundles in the tray.
    Flipping the bowl to release a round cabbage bundle onto a baking tray.
  7. Wet a sheet of parchment paper, crumple it up, and cover the tray tightly. This creates a steam effect to keep them moist.
    Pouring a red tomato sauce over the arranged cabbage bundles in a tray.
  8. Place in a preheated oven at 220°C (430°F). Bake for 40-45 minutes covered. Then, remove the parchment paper and bake for another 10 minutes to let the tops brown slightly.
    Covering the baking tray with a sheet of wet crumpled parchment paper.
  9. Let it rest for 10 minutes. Serve hot, preferably over a base of garlic yogurt. Enjoy!
    Freshly baked cabbage bundles with cooked rice and a rich tomato glaze.

Video

Notes

When blanching the cabbage, cook the leaves just until they become flexible. Overcooking can make them tear easily when rolling the stuffed bundles.