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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. | 2. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves. | 3. Bring 2 cups water to a boil in a 4-qt saucepan. Add rice and boil for 10 minutes. Drain rice; set aside. | 4. Heat oil in a 10" skillet over medium heat. Add onions and garlic and cook, stirring, until soft, about 8 minutes. Transfer onion mixture to a bowl along with the rice and let cool slightly. | 5. Add 1 tbsp dill, bread crumbs, paprika, and chile flakes. Stir to combine. Using your hands, fold in beef and season with salt and pepper; set filling aside. | 6. Heat oven to 375 degrees F | 7. Set aside 4 whole cabbage leaves. Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4" square pieces. Repeat to make twenty-eight 4" square pieces. | 8. Spoon 1 tablespoons of reserved filling onto center of a square. Bring up 1 edge of square and roll into a cylinder, tucking in sides. Transfer stuffed cabbage to a 6-qt Dutch oven. | 9. Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go. Finely chop any remaining cabbage; set aside. | 10. Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves. Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water. | 11. Cover with the reserved whole cabbage leaves. Bring to a boil over medium-high heat. | 12. Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours. Let cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt				-	-	-	-
green cabbage	1		cored	-	-	-	-
grain rice	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1/2		minced	32.0	7.472	0.88	0.08
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
dill	4	tablespoons	chopped	80.52	14.5649	4.2187	3.8386
breadcrumb	1 1/2	1/2		-	-	-	-
paprika	1/2	tablespoon	sweet	9.588	1.8357	0.4808	0.4383
red chili pepper flake	1/4	teaspoon	crushed	-	-	-	-
beef	12	ounces	ground	673.5839	0.0	66.0657	43.3067
black pepper			ground	-	-	-	-
sauerkraut	2	cups	rinsed	53.96	12.1552	2.5844	0.3976
thyme	8	sprigs		-	-	-	-
bacon	6	slices		700.56	2.1504	21.2016	66.6792
bay leaf	4			-	-	-	-
tomato	1	canned	undrained crushed canned	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.