Stuffed cabbage and yogurt sauce recipe is a great comfort food that is perfect for any occasion. This dish is a classic Eastern European recipe that has been passed down from generation to generation. The combination of the savory stuffed cabbage with the tangy yogurt sauce creates an explosion of flavors in your mouth that will leave you wanting more.
If you’re looking for a unique and flavorful dish to serve at your next dinner party, stuffed cabbage with yogurt sauce could be the perfect choice. This hearty and satisfying meal combines tender cabbage leaves filled with a savory mixture of ground beef, rice, and spices, all topped off with a creamy yogurt sauce that adds just the right amount of tanginess.
One of the best things about this stuffed cabbage and yogurt sauce recipe is that it’s relatively easy to make. While the prep work can take some time, once everything is assembled and in the oven or on the stove-top, it only takes about an hour to cook. And because this dish is so filling, you won’t need many side dishes – maybe just some crusty bread or a simple salad.
Cabbage leaves are a versatile ingredient that can be used in various dishes. The tender and flavorful cabbage leaves make the perfect wrap for a hearty filling. However, did you know that using cabbage leaves for stuffing your rolls can offer a range of health benefits?
Cabbage is an excellent source of Vitamin C and K. A single serving of cooked cabbage provides 85% of the recommended daily intake (RDI) for vitamin C and over 100% RDI for vitamin K. These vitamins play crucial roles in maintaining healthy bones, teeth, skin, and boosting immunity.
Secondly, using cabbage as a base for your stuffed rolls can help you maintain a healthy weight. The vegetable is low in calories but high in fiber content which helps keep you feeling full longer without adding unnecessary calories to your diet.
What Are Stuffed Cabbage and Yogurt Sauce Recipe Origins?
Sarmi is a popular Bulgarian dish that has been around for centuries. It is made with stuffed cabbage leaves and is often served with a delicious yogurt sauce. The dish shows significant Greek influences, which is not surprising given the long-standing cultural and culinary connections between Bulgaria and Greece.
The exact origin of cabbage rolls is unknown, but it is believed to have originated from Jewish cuisine about 2,000 years ago. Depending on the region, Jewish communities have their own unique recipes. For instance, Romanians and northern Poles prefer a savory sauce, while Jews from Galicia and Ukraine opt for sweet-and-sour. Over time, many cultures have adapted and created their own versions of this classic dish.
Over time, this recipe has evolved and spread to other parts of the Eastern European region and world Each culture adds their own unique twist to the recipe by changing up the spices or using different types of meat like lamb or pork.
Today stuffed cabbage leaves recipe is popular dish across the globe and can be found in Balkan, Middle Eastern, Southern Caucasian, North African, Persian, Mesopotamian, Israeli, Turkish, and even Central Asian cuisine.
How to Make Stuffed Cabbage and Yogurt Sauce?
The recipe involves filling boiled cabbage leaves with a savory mixture of meat, rice, and herbs – then baking them to perfection. The result is a delicious and satisfying meal that is perfect for any occasion.
To make stuffed cabbage, you will need some basic ingredients including ground beef or lamb, rice, finely chopped parsley and mint leaves, salt, pepper and of course, fresh cabbage leaves! Next up is preparing the meat filling which involves combining all the ingredients in a mixing bowl – including your cooked rice. Once mixed thoroughly it’s time to get started on stuffing your cabbage leaves.
Stuffed Cabbage and Yogurt Sauce Recipe
- 1 ⅛ lb minced meat (ground veal or beef)
- ¾ lb ground pork
- 1 bunch spring onions
- ½ cup rice (uncooked )
- 1 cup yogurt
- ⅓ cup parsley (chopped fine)
- ⅓ cup mint (chopped fine)
- 2 tsp paprika (optional)
- black pepper
- cabbage leaves (you can use grape leaves instead)
- ½ cup butter (you can use sunflower oil)
- 2 egg yolks
- 1 can tomato sauce small
- To make sarmi, you need to start by boiling a head of cabbage until the leaves are tender for about 5-7 minutes enough to be removed without breaking. You can also carefully remove the leaves and boil them in salted water until they look cooked and are just bendable enough to roll.
- Remove from heat and carefully separate each leaf from the head using tongs or a fork. Place the cabbage leave on a paper towel to cool down and absorb any exceed water.
- Over a medium heat place a pan with a small amount of oil, add the finely chopped onions and stir with 1 tsp paprika.
- When the onion became translucent, add the meat, pepper, rice, mint, and finely chopped parsley, then cook until the meat looks almost done.
- After adding ¾ cup of water, bring to a boil and then cover with a lid and low the heat to low for 10 mins or until the water is absorbed by the rice. By following these steps, you allow the rice to absorb all of the water evenly without overcooking or sticking together. When ready turn off and let it cool down a little.
- Place a cabbage leaf on a cutting board and use a teaspoon to grab from the mixture and place in the middle of the cabbage leaf. Similar to a small egg roll, make into a rolled, folding the cabbage on both sides as fully enclosed, package.
- Repeat the steps for the rest of the cabbage leaves and it depends on the size of the leaves you may add more for larger.
- Use a saucepan to arrange the cabbage rolls and add ½ cups of warm water, then cover and simmer. Heat on medium-high until boiling and then reduce to low and let it boil for 30-35minutes.
- In the meantime, mix the yogurt with the rest of the paprika, egg yolks, and other spices as you desire.
- Transfer the sauce mixture to a small saucepan and add tomato sauce, salt, and pepper. Stir the ingredients together and heat slowly until they become warm. Pour the sauce over the stuffed cabbage, serve it and relish!