Tangy Cabbage Dolma Turkish & Persian Style Stuffed Cabbage Leaves Dinner Ideas

Ingredients:
One large Savoy Cabbage - finely chop the core for the filling (about one cup)
1 onion
3 tablespoons tomato paste
1/2 cup soaked broken rice (for half an hour)
Salt and black pepper powder
2 tablespoons dried mint
3 tablespoons fresh parsley
2 tablespoons pomegranate molasses

For the Dolma Sauce:
1 cup tomato puree
Oil (as needed)
1 tablespoon white vinegar (or to taste)
1/2 tablespoon sugar or plant-based sweetener (or to taste)

For Garnish:
Pul Biber pepper flakes
Dried mint
Dried parsley
Sun-dried tomatoes
Olive oil
Greek yogurt

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