Mediterranean Cabbage Rolls with Rosemary Turkey, Tomato Rice and Cucumber Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Bring a large pot of water to a boil. Submerge the cabbage leaves for 2 to 3 minutes until flexible. Transfer them to a bowl of cold water, then drain and pat dry. If the center rib is very thick, trim it slightly to make rolling easier.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground turkey, half of the salt, and the black pepper. Cook for 5 to 6 minutes, breaking it up, until the turkey is no longer pink.

5. 5

   Add 150 g (about 1/2 cup plus 2 tablespoons) of the crushed tomato, the rosemary, oregano, cumin, and sweet paprika. Cook for 2 minutes. Remove from the heat and mix with the cooked rice, green olives, parsley, and lemon juice.

6. 6

   In a baking dish, combine the remaining 250 g crushed tomato with 120 ml water, 1 tablespoon olive oil, and a pinch of salt. Spread this sauce over the bottom of the dish.

7. 7

   Place a portion of filling onto each cabbage leaf. Fold in the sides and roll tightly. Arrange the rolls seam-side down over the tomato sauce.

8. 8

   Cover the dish with foil and bake for 25 minutes at 190 °C / 375 °F. Remove the foil and bake 10 minutes more so the tops can set and the sauce can thicken slightly.

9. 9

   While the rolls bake, make the sauce by mixing the Greek yogurt, grated and squeezed cucumber, fresh dill, and a pinch of salt in a bowl.

10. 10

    Serve the cabbage rolls hot with the cucumber yogurt sauce spooned over the top or on the side.