Remove the core from the cabbage and pull as many leaves off as you can without tearing them. Place the separated leaves and the center that you were unable to separate into a large stockpot.
Cover with water and bring to a boil.
Boil for about 5-7 minutes until the leaves are soft and pliable.
Drain and place the cabbage back into the pot with ice water. Once cool, drain the cabbage and set aside.
Cover the bulgur with hot water and use your hands to stir it around. Set aside while you combine the other ingredients.
Grate the onion and carrot and place in a mixing bowl.
Add the ground beef, tomato paste, salt, and pepper.
Drain the bulgur and add to the bowl.
Mix all ingredients thoroughly.
Bring about 6 - 8 cups of water to boil.
Take a cabbage leaf and place in the palm of your hand.
Shape a small amount of the meat mixture into an oblong shape and place in the top center of the cabbage leaf.
Fold the sides into the center and then roll down.
Place seam side down in the center of your pot.
Continue in the same manner until all the meat and cabbage has been used.
If you have any left over cabbage, just place it on top of the dolmas.
And if you have any of the meat mixture left, just shape into little patties or oblong shapes and place on top of the dolmas.
Cover the dolmas with a heavy plate facing downward. This is to keep them from bursting open while cooking.
Cover with the boiling water and cover with the lid.
Cook on low until dolmas are tender.
Serve with garlic yogurt if desired. Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/01/stuffed-cabbage-lahana-dolmasi.html