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Ground Beef Cabbage Dolma: 50/50 Rice & Bulgur Mix! Healthy Comfort.

Ground Beef & Bulgur Cabbage Dolma

Prep time: 20 mins | Cook time: 45 mins | Servings: 4-6

Ingredients
1 large head of green cabbage
1 lb ground beef
½ cup white rice (rinsed)
½ cup fine bulgur
1 small onion, finely diced
3 cloves garlic, minced
¼ cup fresh parsley, chopped
1 tbsp tomato paste (for filling)
1 tsp cumin
Salt & black pepper to taste
Broth: 2 cups water, 1 tbsp tomato paste, juice of ½ lemon

Instructions
Prep the Cabbage: Core the cabbage and place the whole head in boiling water for 5–7 minutes. Carefully peel off the leaves as they soften and become pliable. Trim the thick center rib of each leaf so it rolls easily.

Make the Filling: In a large bowl, combine the ground beef, rice, bulgur, onion, garlic, parsley, tomato paste, and spices. Mix by hand until well incorporated.

Assemble: Place a tablespoon of filling at the base of a cabbage leaf. Fold the sides inward and roll tightly like a small burrito.

Arrange: Line the bottom of a heavy pot with any torn cabbage leaves. Pack the dolmas tightly in layers, seam-side down, so they don't open while cooking.

Simmer: Whisk the broth ingredients together and pour over the rolls (liquid should almost cover them). Place a heavy plate upside down on top of the rolls to keep them submerged.

Cook: Cover the pot and simmer on low heat for 45 minutes, or until the rice and meat are fully cooked.

Serving Suggestion: Serve warm with a side of plain Greek yogurt or garlic yogurt sauce.

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