Cup-Molded Turkish Stuffed Cabbage Rolls with Garlic Yogurt Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old rice or rinse the rice well before mixing to remove excess starch. This prevents the filling from becoming gummy.

If you prefer a lighter filling, substitute half the ground beef with finely chopped mushrooms or cooked lentils, but keep the mixture moist enough to hold together.

When unmolding, run a thin knife around the edge of the ramekin, then invert onto a plate. If the roll sticks, gently ease it out with a spoon.

To make ahead, assemble the rolls and refrigerate unbaked for up to 24 hours; add 10 minutes to the baking time. The garlic yogurt can also be prepared a day in advance.

Variations

• Lamb and Mint: Substitute ground lamb for beef and add 1 tablespoon chopped fresh mint to the filling. Serve with a dollop of garlic yogurt and a sprinkle of sumac for a brighter flavor.
• Vegetarian Version: Replace the ground beef with 1 cup cooked lentils or a plant-based meat substitute. Increase the rice to 3/4 cup and add a little olive oil to keep the filling moist. Bake as directed.
• Spicy Turkish Style: Add 1 teaspoon red pepper flakes or a chopped fresh chili to the filling. Increase the paprika to 1 1/2 teaspoons and serve with extra yogurt to cool the heat.
• Tomato Sauce Base: Instead of beef broth, use a mixture of 1 cup crushed tomatoes and 1 cup water. The rolls will have a richer, more acidic sauce that pairs well with the garlic yogurt.

Storage and make-ahead

Fridge

Leftover cabbage rolls keep in the refrigerator for up to 3 days in an airtight container. Keep garlic yogurt separate.

Freezer

Freeze baked or unbaked rolls for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 2-3 minutes. Add a splash of broth to keep moist.

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days. Keep the garlic yogurt separate to prevent the rolls from becoming soggy. Reheat in the oven or microwave until piping hot.

The rolls can be assembled up to 24 hours ahead and stored in the refrigerator, covered. Bring to room temperature for 30 minutes before baking, or add 10 minutes to the baking time. The garlic yogurt can be made up to 2 days ahead.

Serving ideas

Serve the cabbage rolls over a generous swoosh of chilled garlic yogurt, and garnish with a sprinkle of paprika or fresh herbs if desired.

The cool yogurt balances the warm, spiced filling. A simple side of crusty bread or a green salad completes the meal.

For a more substantial dinner, serve alongside rice or bulgur pilaf. The rolls also work well as a main course for a dinner party, as they can be assembled ahead and baked just before serving.

Each dome is a satisfying portion, but heartier appetites may enjoy two.

Frequently asked questions

Recipe card

Cup-Molded Turkish Stuffed Cabbage Rolls with Garlic Yogurt

Prep 30 minCook 45 minTotal 1 h 15 minServes 4

Ingredients

• 8-10 large leaves savoy cabbage leaves
• 1 lb ground beef
• 1/2 cup uncooked white rice
• 1 medium onion, finely chopped
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth
• 1 cup plain yogurt
• 1 clove garlic, minced

Instructions

1. Bring a large pot of salted water to a boil. Carefully add the cabbage leaves and blanch for 2 to 3 minutes, until pliable and translucent. Remove with tongs and drain; pat dry with paper towels. Trim the thickest part of the central rib from each leaf so they bend easily.
2. In a mixing bowl, combine the ground beef, uncooked rice, finely chopped onion, tomato paste, paprika, salt, and black pepper. Mix with your hands until evenly combined. The mixture should be moist and cohesive.
3. Lightly oil six 6-ounce ramekins or small oven-safe bowls. Line each cup with a blanched cabbage leaf, letting the edges overhang. Press the leaf against the sides so it forms a cup shape. Use two smaller leaves if one is not large enough to cover the interior.
4. Divide the filling evenly among the prepared cups, pressing it firmly into the center. Fold the overhanging cabbage leaves over the filling to enclose it completely. Press down gently to compact the dome.
5. Place the filled cups in a baking dish. Pour the beef broth around the cups, not directly over the cabbage domes, until it comes about halfway up the sides. The broth will create steam and keep the rolls moist while baking.
6. Cover the baking dish with foil and bake at 375°F (190°C) for 45 minutes, until the filling is cooked through and the cabbage tops are caramelized. Remove the foil for the last 10 minutes to brown the domes.
7. In a small bowl, stir the minced garlic into the plain yogurt. Season with a pinch of salt if desired. Chill in the refrigerator while the cabbage rolls bake.
8. Spoon a generous layer of chilled garlic yogurt onto each serving plate. Carefully unmold each cabbage dome by running a knife around the edge and inverting onto the yogurt. Slice the dome open with a chef knife to reveal the steaming filling.

Contains: milk

Estimated nutrition per serving

Calories

410

Protein

28 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.