Prepare/soak Bulgur Wheat per package directions.

Mis all the yogurt sauce ingredients, taste and adjust for salt and pepper. Place in an airtight container and refrigerate until ready to use.

Bring a big pot of salted water to a boil. Once boiling, Peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. Set aside to cool.

In a large saute pan, over medium-high heat, add the oil, and once hot, saute the onion until tender, 3-4 mins.

Lower heat to medium, add garlic, saute for 2 minutes.

Add crushed tomatoes, sugar, spices, salt, and chicken broth.

Stir, bring to a simmer for 3-4 minutes, then turn the heat off.

Place ½ cup of the tomato sauce mixture on the bottom of a lightly greased 9×13-inch baking dish and distribute to lightly coat the bottom. Set aside.

Preheat oven to 350 degrees F.

In a medium bowl, add the lamb, soaked and drained bulgar wheat, garlic, Turkish tomato sauce, salt, spices, pine nuts, and dried apricots, mix until well combined.

Assemble the Cabbage Rolls:

Place a blanched cabbage leaf on a cutting board. Cut about 2 inches of the thick vein out of the bottom end.

Fill with ⅓ cup lamb filling and roll up like a burrito. Make sure to tuck in the edges and place it seam side down in the prepared baking dish. Repeat with the remaining cabbage leaves and filling.

Once you have all the cabbage rolls in the baking dish (about 12-14), pour the remaining tomato sauce on top. Shake the pan lightly to distribute the sauce and cover tightly with foil.

Bake for 1 hour and 15 minutes.

Remove from the oven and garnish with fresh chopped parsley, mint, dill, and a few pinenuts