Karina Sharma
Bulgur wheat, parsley, mint, onion, tomatoes, cucumber, olive oil, lemon , salt, and pepper.
Boil the cabbage in salted water for 10 minutes to soften the leaves. Gently peel off the leaves once cooled.
Mix the ground meat, rice, onion, olive oil, paprika, allspice, salt, and pepper. It should be well-combined.
Place 1-2 tablespoons of filling on each cabbage leaf. Tuck in the sides and roll tightly.
Place the cabbage rolls in a pot. Add a bit of water and tomato paste. Cover and simmer for 40 minutes until tender.
Serve your Turkish cabbage rolls hot, garnished with fresh lemon slices.