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Moroccan Stuffed Cabbage Rolls

Moroccan Stuffed Cabbage Rolls reads sourness 5.1, allium 4.5 and fruity 4.4 on Palate's 0–10 flavor X-ray — a Moroccan main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.5 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 5.4 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 3.0 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Sourness 5.1 · Allium 4.5 · Fruity 4.4 · Sweetness 3.8 · Salinity 3.3 · Warm Spice 2.9 · Smoke 2.8 · Herbaceous 2.4 · Richness 2.4 · Nutty 2.1 · Umami 2.0 · Floral 1.7 · Bitterness 1.4 · Earthy 1.4 · Citrus 1.1

What's in it (15)

• 1/2 cups Brown Jasmine Rice
• 1 head Savoy Or Regular Green Cabbage
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Medium Yellow Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 pound Ground Turkey Breast
• 1 Tablespoon Cinnamon
• 1 teaspoon Freshly Grated Nutmeg
• 1 Tablespoon Smoked Paprika
• 13 cups Freshly Chopped Parsley
• 13 cups Dried Cranberries
• 1/4 cups Water
• 1/2 cups Cherry Tomatoes
• 1/4 cups Milk
• 1 pinch Coarse Salt And Freshly Ground Pepper

Time & effort: about 40 min (35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 57.4 kcal, 3.6 g protein, 0.4 g fat, 10.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (22 steps)

1. Preheat oven to 400 F.
2. Cook your rice in a rice cooker or in a pot, according to package instructions.
3. Whatever makes you happy in life.
4. Separate nine leaves from the outside of the head of cabbage, and using a rolling pin, roll out the stem so that it becomes pliable and easy to roll.
5. Heat the oil in a medium skillet over medium high.
6. Add the onions and saute until soft, 4 minutes.
7. Add the garlic and saute another minute.
8. Add the turkey and cook, breaking up with a wooden spoon, until cooked through, 6 minutes.
9. Add the cinnamon, nutmeg and paprika.
10. Toss to combine.
11. Add the parsley and dried cranberries, along with the cooked brown rice.
12. Toss to combine and cook another couple of minutes.
13. Season generously with salt and pepper, to taste.
14. Spoon the turkey filling into each cabbage cup, and roll it up.
15. Place the rolls in a baking dish, seam side down.
16. Repeat 8 more times with the remaining cabbage leaves.
17. Pour yourself a glass of wine because that was pretty exhausting.
18. Pour 1/4 cup water over the rolls, cover the dish with foil and bake for 30 minutes.
19. In the meantime, pulse the tomatoes in a food processor until you have a puree.
20. Pour into a small saucepan and simmer on low while the cabbage rolls cook.
21. Add the milk at the end, if ya want, along with a pinch of salt and pepper.
22. Serve stuffed cabbage rolls with a drizzle of the tomato sauce!

Dishes with a similar flavor shape

• Moroccan Chickpea and Apricot Tagine — Moroccan
• Kak'ik — Guatemalan
• Pan con Tomate — Spanish
• Urojo (Zanzibar Mix) — Swahili Coast
• Solkadhi (Chilled Kokum and Coconut Cooler) — Indian · Maharashtra

Keep reading: what sourness, allium, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.