Persian Stuffed Cabbage

Stuffed Cabbage

Cabbage stuffed with turmeric-flavored rice, red peppers, raisins, and onion.

Serves: 6

Total Time:


  • 1 large cabbage, washed and cored
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2-4 cloves fresh garlic, minced
  • 1 small red pepper, chopped
  • 1 teaspoon turmeric
  • 1/2 pound lean ground beef
  • 1 cup cooked rice
  • 1/8 teaspoon cumin
  • 1/4 teaspoon saffron threads, crumbled
  • 1/4 cup chopped raisins or currants

For Sauce:

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 tablespoons tomato paste


  1. In a large pot, bring about 8 cups of water and a pinch of salt to a boil.
  2. Gently lower cabbage into water, return to boil, and cook 10 minutes.
  3. Drain and allow to cool for a few minutes.
  4. In a large skillet, heat 2 tablespoons oil over medium heat, then add chopped onion, garlic, red pepper, and turmeric, and sauté for 2-3 minutes.
  5. Add ground beef, crumble, and cook until well done, with no pink left. Drain and set aside.
  6. Remove leaves one at a time from cabbage and cut out the hard rib where necessary.
  7. In a large bowl, combine ground beef, rice, cumin, saffron, and raisins or currants.
  8. In a large pan, add 1 tablespoon oil and heat over medium heat.
  9. Add sliced onions and sauté for 2-3 minutes.
  10. Add tomato paste and 3 cups water, and bring to a simmer.
  11. Add a scoop beef and rice mixture to center of a cabbage leaf and roll, repeating until stuffing mixture is gone.
  12. Place cabbage rolls seam down in pan carefully, cover, and simmer for one hour.
Cuminum cyminum(xii.48)
Allium cepa(xii.48)

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