Step 1

in bowl of cool water, 20 mins.

Step 2

Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, about 10-12 minutes. Cool. Alternatively you can peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. You can also microwave the whole cabbage, covered tightly , in a bowl with 1 cup water for 10 mintues. You can also freeze the whole cabbage, then thaw.

Step 3

Make the Turkish Tomato Sauce. In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices) sugar, cumin, cinnamon, allspice, salt and broth . Stir, bring to a simmer for 2 minutes, then turn heat off.

Step 4

in the bottom of a greased 9×13-inch baking dish (just enough to lightly coat the bottom) or 11 to 12-inch round braiser.

Step 5

In a medium bowl, place the lamb, drained bulgar wheat, garlic, 1/2 cup Turkish tomato sauce, salt, cumin dried mint, coriander, sumac, chili flakes, cinnamon, nutmeg, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined.

Step 6

Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom end. ( See photo). Fill with 1/3 cup lamb filling and roll up like a burrito, tucking edges in and place seam side down in the sauced, baking dish. Repeat with all. You should have 10-12 ish. See notes, for breakage.Once the baking dish is filled with the rolls, pour the remaining Tomato sauce over top. Give the pan a good shake.

Step 7

Cover with parchment, then tightly with foil (or a lid). Bake for 1  1/4 hours. If baking in a saute pan, you could heat this up gently on the stovetop (covered)  before placing in the oven and then bake for 1 hour.

Step 8

Remove from oven, garnish with fresh parsley, mint or dill, and a few pinenuts. Serve with a thick creamy yogurt if you like.