Cabbage Rolls with Yoghurt Sauce

    55 minutes

    These are very tasty cabbage rolls with lots of Middle Eastern flavours including almonds, sultanas, cumin and cinnamon.

    11 people made this

    Serves: 3 

    • 6 large cabbage leaves
    • 2 teaspoons olive oil
    • 1 small onion, finely diced
    • 1 clove garlic, finely diced
    • 2 tablespoons tomato paste
    • 2 tablespoons almonds, chopped
    • 2 tablespoons sultanas, finely diced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon cinnamon
    • 2 tablespoons fresh parsley, diced
    • 300g cooked rice
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 cup (250ml) chicken stock
    • Yoghurt Sauce
    • 150g natural yoghurt
    • 1 pinch allspice, to taste
    • 1 tablespoon mint, finely diced or 1 teaspoon dried mint

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 190 degrees C. Grease a baking dish.
    2. Blanch the cabbage leaves in boiling water and place immediately in a bowl of ice-cold water. Drain in a sieve. Cut off the woody tip.
    3. Heat olive oil in a frypan then fry onion and garlic until translucent. Add tomato paste, almonds and sultanas then fry further for 2 minutes, stirring.
    4. Add cumin, cinnamon, parsley and rice; mix well. Season with salt and pepper.
    5. Spread filling on the cabbage leaves and roll into tight rolls folding in the edges of the cabbage leaves. Place in the baking dish with the seams down.
    6. Heat the chicken stock and pour over the cabbage rolls. Bake in preheated oven for 25 minutes.
    7. Yoghurt Sauce: Mix all ingredients. Season with salt and pepper. Chill and serve with the warm cabbage rolls.

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    Reviews in English (1)


    This kinda reminded me of making lasagna. You gotta do all the different steps to get the authentic feel and taste! Very yummy insides to these cabbage rolls. I did have filling left over for about 6 more rolls. It has the sweetness of the golden raisins, rich tomato flavor, and the yogurt mint sauce! I made no changes.  -  07 Dec 2018  (Review from Allrecipes USA and Canada)