Turkish Cabbage Rolls and Tuscan White Bean Soup
Print Pin Add to CollectionServings: 2
Calories: 1468kcal
Ingredients
Turkish Cabbage Rolls:
- 1/4 cup Bulgur Wheat
- 1 head Green cabbage
- 2 TBSP Vegetable oil
- 1 cup Onion diced
- 4 cloves Garlic rough chopped
- 14 oz Crushed tomatoes
- 1 tsp Sugar
- ½ tsp Ground cumin
- ½ tsp Cinnamon
- ½ tsp Allspice
- ½ tsp Salt
- 1 cup Chicken broth
- 8 oz Ground lamb
- 2 cloves Garlic finely minced
- 2 tsp Salt
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Coriander
- ½ tsp Cinnamon
- ¼ tsp Ground nutmeg
- ½ cup Pine nuts or slivered almonds
- ¼ cup Dried apricots chopped
- 2 TBSP Fresh parsley
Tuscan White Bean Soup:
- 1 TBSP Extra virgin olive oil
- 1/4 cup Pancetta or bacon chopped
- 1 cup Onions diced
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 4 cloves Garlic rough chopped
- 1/4 tsp Black pepper
- ¼ tsp Red pepper flakes more to taste
- 1/2 tsp Salt plus more to taste
- 7 oz Canned diced tomatoes
- 1 cup Lacinato kale chopped
- 3 cup Chicken broth
- 1/2 cup Cannellini beans rinsed
- 2 TBSP Fresh parsley
Bread:
- 2 slices Crusty bread
- Butter optional
Mojito Mocktail
- 8 leaves Fresh mint
- 2 TBSP Sugar (adjust to taste)
- ¼ cup Lime juice fresh squeezed
- 24 oz Sparkling water or soda water
Instructions
Turkish Cabbage Rolls:
- Soak bulgur wheat in a bowl of cool water for 20 minutes.
- Blanch Cabbage: Bring a large pot of salted water to a boil. Add the cabbage and blanch until tender, about 6 minutes. Cool and carefully remove the leaves.
- Preheat the oven to 350°F (175°C).
- Make the Turkish Tomato Sauce: In a large sauté pan, over medium-high heat, sauté the onion in oil until tender (3-4 minutes). Lower heat to medium, add garlic, sauté for 2-3 minutes until fragrant. Add crushed tomatoes, sugar, cumin, cinnamon, allspice, salt, and broth. Stir, bring to a simmer for 2 minutes, then turn off heat.
- Place a thin layer of the sauce in the bottom of a baking dish.
- Make the filling: In a medium bowl, combine lamb, drained bulgur wheat, garlic, Turkish tomato sauce (¼ cup per serving), salt, cumin, dried oregano, coriander, cinnamon, nutmeg, pine nuts, and dried apricots. Mix well.
- Assemble the Cabbage Rolls: Lay out the blanched cabbage leafs; cut the thick vein out of the bottom end. Fill with 1/3 cup of lamb filling and roll up like a burrito, tucking edges in, and place seam side down in the sauced baking dish. Repeat.
- Pour the remaining tomato sauce over the top. Shake the pan to distribute the sauce. Cover with parchment paper and tightly with foil (or a lid). Bake for 1 hour.
- Remove from the oven; garnish with fresh parsley.
Tuscan White Bean Soup:
- In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onions and optional pancetta; sauté for 6-8 minutes.
- Lower heat to medium-low and add carrots, celery, garlic, salt, pepper, and chili flakes. Cook another 7-9 minutes until vegetables are tender.
- Add tomatoes and lacinato kale. Continue sautéing and stirring occasionally for 7-8 minutes.
- Add the broth and beans. Bring to a boil, turn heat down, and simmer for 15 minutes.
- Stir in parsley. Adjust salt if necessary. Serve in bowls with grated Parmesan (or Romano), and crusty bread.
Mojito Mocktail:
- In a glass, muddle the fresh mint leaves with sugar and lime juice until the leaves are fragrant and the sugar has dissolved.
- Fill the glass with crushed ice optional.
- Top off with sparkling water or soda water.
- Garnish with lime slices and mint sprigs.
- Serve the cabbage rolls with white bean soup, bread, and mojito mocktail.
Nutrition
Calories: 1468kcal | Carbohydrates: 162g | Protein: 57g | Fat: 74g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 6384mg | Potassium: 3338mg | Fiber: 32g | Sugar: 64g | Vitamin A: 8949IU | Vitamin C: 243mg | Calcium: 606mg | Iron: 18mg
Turkish Cabbage Rolls and Tuscan White Bean Soup
Ingredients
Turkish Cabbage Rolls:
- 1/4 cup Bulgur Wheat
- 1 head Green cabbage
- 2 TBSP Vegetable oil
- 1 cup Onion diced
- 4 cloves Garlic rough chopped
- 14 oz Crushed tomatoes
- 1 tsp Sugar
- ½ tsp Ground cumin
- ½ tsp Cinnamon
- ½ tsp Allspice
- ½ tsp Salt
- 1 cup Chicken broth
- 8 oz Ground lamb
- 2 cloves Garlic finely minced
- 2 tsp Salt
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Coriander
- ½ tsp Cinnamon
- ¼ tsp Ground nutmeg
- ½ cup Pine nuts or slivered almonds
- ¼ cup Dried apricots chopped
- 2 TBSP Fresh parsley
Tuscan White Bean Soup:
- 1 TBSP Extra virgin olive oil
- 1/4 cup Pancetta or bacon chopped
- 1 cup Onions diced
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 4 cloves Garlic rough chopped
- 1/4 tsp Black pepper
- ¼ tsp Red pepper flakes more to taste
- 1/2 tsp Salt plus more to taste
- 7 oz Canned diced tomatoes
- 1 cup Lacinato kale chopped
- 3 cup Chicken broth
- 1/2 cup Cannellini beans rinsed
- 2 TBSP Fresh parsley
Bread:
- 2 slices Crusty bread
- Butter optional
Mojito Mocktail
- 8 leaves Fresh mint
- 2 TBSP Sugar (adjust to taste)
- ¼ cup Lime juice fresh squeezed
- 24 oz Sparkling water or soda water
Instructions
Turkish Cabbage Rolls:
- Soak bulgur wheat in a bowl of cool water for 20 minutes.
- Blanch Cabbage: Bring a large pot of salted water to a boil. Add the cabbage and blanch until tender, about 6 minutes. Cool and carefully remove the leaves.
- Preheat the oven to 350°F (175°C).
- Make the Turkish Tomato Sauce: In a large sauté pan, over medium-high heat, sauté the onion in oil until tender (3-4 minutes). Lower heat to medium, add garlic, sauté for 2-3 minutes until fragrant. Add crushed tomatoes, sugar, cumin, cinnamon, allspice, salt, and broth. Stir, bring to a simmer for 2 minutes, then turn off heat.
- Place a thin layer of the sauce in the bottom of a baking dish.
- Make the filling: In a medium bowl, combine lamb, drained bulgur wheat, garlic, Turkish tomato sauce (¼ cup per serving), salt, cumin, dried oregano, coriander, cinnamon, nutmeg, pine nuts, and dried apricots. Mix well.
- Assemble the Cabbage Rolls: Lay out the blanched cabbage leafs; cut the thick vein out of the bottom end. Fill with 1/3 cup of lamb filling and roll up like a burrito, tucking edges in, and place seam side down in the sauced baking dish. Repeat.
- Pour the remaining tomato sauce over the top. Shake the pan to distribute the sauce. Cover with parchment paper and tightly with foil (or a lid). Bake for 1 hour.
- Remove from the oven; garnish with fresh parsley.
Tuscan White Bean Soup:
- In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onions and optional pancetta; sauté for 6-8 minutes.
- Lower heat to medium-low and add carrots, celery, garlic, salt, pepper, and chili flakes. Cook another 7-9 minutes until vegetables are tender.
- Add tomatoes and lacinato kale. Continue sautéing and stirring occasionally for 7-8 minutes.
- Add the broth and beans. Bring to a boil, turn heat down, and simmer for 15 minutes.
- Stir in parsley. Adjust salt if necessary. Serve in bowls with grated Parmesan (or Romano), and crusty bread.
Mojito Mocktail:
- In a glass, muddle the fresh mint leaves with sugar and lime juice until the leaves are fragrant and the sugar has dissolved.
- Fill the glass with crushed ice optional.
- Top off with sparkling water or soda water.
- Garnish with lime slices and mint sprigs.
- Serve the cabbage rolls with white bean soup, bread, and mojito mocktail.
Nutrition
Calories: 1468kcalCarbohydrates: 162gProtein: 57gFat: 74gSaturated Fat: 19gPolyunsaturated Fat: 18gMonounsaturated Fat: 28gTrans Fat: 0.04gCholesterol: 112mgSodium: 6384mgPotassium: 3338mgFiber: 32gSugar: 64gVitamin A: 8949IUVitamin C: 243mgCalcium: 606mgIron: 18mg
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