Malatya Stuffed Cabbage Product Description and Distinguishing Features: Malatya Cabbage Rolls with Oxtail, also known as Malatya Nahnah Kebab, is a traditional dish made by wrapping boiled cabbage leaves around a flavorful filling. The filling consists of fatty minced meat, onions, coarse bulgur, salt, black pepper, savory, red pepper, parsley, and tomato paste. These cabbage rolls are then cooked on a base of onions sautéed in butter with tomato paste, and finally topped with tender, cooked oxtail meat. The serving of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab is done by carefully inverting the pot where the rolls were cooked onto a serving tray. The cooked oxtail meat is then placed on top, followed by a sprinkle of black pepper, and served hot. This dish, with its deep historical roots, possesses unique characteristics tied to the geographical region and holds an important position in the local culinary tradition. As such, it is closely linked to its place of origin. Preparation of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab: Preparing the Cabbage: Bring a pot of water to a boil. Carefully separate the cabbage leaves one by one without tearing them. Wash the leaves thoroughly and blanch them in boiling water for 1-2 minutes. Using a skimmer, transfer the leaves to a bowl of cold water to cool, gently squeeze out excess water, and then remove them from the water. Cut the leaves into pieces approximately 8-10 cm in length and drain them in a strainer. The thick veins of the cabbage leaves will be used to line the bottom of the cooking pot. Preparing the Onion Filling: Slice 500 g of onions into rings and sauté them with 100 g of butter for 5 minutes. Add 40 g of tomato paste, stir well, then remove from heat. Preparing the Rolls: In a mixing bowl, combine 500 g of fatty minced meat, 250 g chopped onions, 400 g coarse bulgur, salt, black pepper, savory, red pepper flakes, finely chopped parsley, 40 g tomato paste, and 200 ml water. Knead this mixture thoroughly for about 30 minutes until it reaches a soft yet firm texture, avoiding it becoming too mushy. At the bottom of the cooking pot, spread out the thick ribs of cabbage leaves. Then, lay the cabbage leaves flat on top. Take walnut-sized portions of the filling and shape each into a finger-like form by squeezing in your palm. Place these shaped fillings onto the leaves and roll the leaves twice, leaving both ends open. Arrange the rolls tightly in the pot so that finger impressions remain visible on their surfaces. After completing each layer, sprinkle sautéed onions mixed with tomato paste between the rows. Once all layers are placed, add a final layer of the sautéed onion and tomato paste mixture on top. Cover the pot with a clay lid to apply pressure and keep the rolls intact during cooking. Preparing the Oxtail Meat: The oxtail is connected in segments like a spine. Cut the oxtail into disk-shaped pieces at the joints, wash them, and place in a pot to boil for 5 minutes. Add 100 g fat, 40 g tomato paste, salt, and 2 liters of hot water, then cook for 2 hours. Strain the broth and pour it over the cabbage rolls in the pot. Arrange the cooked oxtail pieces on top of the rolls. Begin cooking over high heat, then reduce to simmer and continue cooking for a total of 1.5 hours. After cooking, let it rest for 10 minutes before removing the lid. Place the oxtail bones on a serving plate and carefully invert the pot onto a tray to release the rolls. Finally, arrange the oxtail bones on top of the rolls. Serve the Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab hot, sprinkled with black pepper.