Stuffed Cabbage Rolls with Meat (Etli Lahana Dolması)

Cut the cabbage in half through the core and remove the core.

Place it in a large pot, add enough water to cover it, and add 1 tablespoon of salt.

Boil over medium heat until the cabbage softens.

Remove from the stove and let it cool and drain in a colander.

Wash the parsley and chop it finely.

Dice the onion.

Mix the sauce ingredients in a bowl.

Wash the rice or bulgur.

In a large bowl, combine the ground meat, diced onion, parsley, bulgur or rice, tomato paste, spices, olive oil, half a small cup (~50 ml) of water, and salt. Knead well.

Tear or cut hand-sized pieces from the cooled cabbage onto a flat plate.

Place a walnut-sized portion of the prepared filling onto a cabbage leaf; fold the right and left sides of the thin leaf over the filling.

Then roll it up lengthwise into a round roll.

Line the bottom of the cooking pot with a layer of cabbage leaves. Arrange each rolled dolma snugly in the pot.

Once all the rolls are done, pour the sauce prepared in the bowl over them and cover with an upside-down plate.

Then close the pot's lid and cook over medium heat for 25 minutes.

Serve with yogurt.