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Cabbage rolls from beet leaves in Turkish

Turkish-Style Stuffed Beet Greens (Meat Rolls)

A fragrant dish made from affordable, everyday ingredients! These oven-baked rolls of seasoned ground meat and vegetables, wrapped in beet greens and bathed in a sour-cream-and-tomato sauce, are sure to surprise you with just how good they taste!

Siberian Cook

Recipe author

Cabbage rolls from beet leaves in Turkish

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Composition / ingredients

Servings:

Ground meat

600

Onion

Carrot

Tomato

Bell pepper

Garlic

Parboiled rice

200

Vegetable oil

Sour cream

150

Tomato sauce

100

Water

100

Beet greens (26 leaves, one per roll)

300

Ground pepper blend

Khmeli-suneli

Ground coriander

Cumin

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 54 % 14 g

Carbohydrates 27 % 7 g

170 kcal

GI: 43 / 14 / 43

Cooking method

Step 1:

How do you make stuffed beet greens? First, gather the ingredients and spices for these fragrant, Turkish-style rolls baked in a sour-cream-and-tomato sauce.
Step 2:

For the sauce, set a skillet over the heat, pour in two tablespoons of vegetable oil, add one finely chopped onion, and sauté over high heat, stirring.
Step 3:

Add one carrot grated on the coarse side of a box grater, then stir and keep frying the vegetables over high heat.
Step 4:

Put 600 g of ground meat and 200 g of cooked rice in a deep bowl, then season with salt, cumin, coriander, khmeli-suneli, and a blend of ground black and red pepper to taste.
Step 5:

Add half of the sautéed onion and carrot from the skillet to the bowl.
Step 6:

Mix everything together and let the filling rest for twenty minutes.
Step 7:

To the skillet with the remaining carrot and onion, add one tomato cut into small cubes and one bell pepper cut into fairly thin rings.
Step 8:

Add two cloves of garlic pressed through a garlic press, plus salt and pepper to taste, stir everything, and keep simmering the vegetables for another two minutes.
Step 9:

Add 150 g of sour cream and 100 g of tomato sauce to the skillet and stir everything together well.
Step 10:

Pour in 100 ml of boiled water, stir again, cover the skillet, and keep cooking the sauce over low heat for about seven minutes.
Step 11:

Lay the well-washed beet greens on a cutting board one at a time, inside face up, gently flatten the thick center rib, and trim off the stems.
Step 12:

Place one heaping tablespoon of the filling on each beet leaf.
Step 13:

Roll the filled leaves into tight bundles, tucking in the edges neatly to form the rolls.
Step 14:

Arrange the rolls in a baking dish and pour the prepared sauce over the top, then put the dish in an oven preheated to 400°F (200°C) and bake the rolls for one hour.
Step 15:

When the time is up, take the baking dish out of the oven and arrange the rolls on individual plates.
Step 16:

Cooking together, cooking simply, making the most delicious dishes at home from everyday ingredients — enjoy!

Here's a fairly quick and easy recipe for wonderfully tasty, surprisingly juicy baked meat rolls wrapped in tender beet greens — perfect for lunch or dinner! Baked in the oven, these fragrant, incredibly tender rolls of any ground meat and vegetables in their aromatic beet-leaf wrapper are sure to win over just about anyone. Enjoy!
To keep your eyes from stinging when you chop onions, rinse both the onion and the knife in cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon first.
Keep in mind that ovens vary. The temperature and time may differ from what's given here — it's worth knowing how your own oven behaves to get any baked dish right.
Remember that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on defrosting.