Malatya Stuffed Cabbage Product Description and Distinguishing Features: Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab; is a dish prepared by wrapping boiled cabbage leaves around a filling made with fatty minced meat, onions, coarse bulgur, salt, black pepper, savory, red pepper, parsley, and tomato paste. The wrapped rolls are then cooked by being placed on a mixture of onions and tomato paste sautéed in butter, and finally, cooked oxtail meat is placed on top. The service of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab involves overturning the pot where the rolls are cooked onto a tray. Then, cooked oxtail meat is placed on top, black pepper is sprinkled, and it is served hot.The production of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab, with its historical roots, carries specific qualities related to the geographical region. It holds a significant place in the culinary culture of the geographical region. Therefore, it is associated with the geographical area. Preparation of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab: Preparing the Cabbage: Boil water in a pot. Trim the cabbage leaves without crushing them, separating each leaf individually. Wash the leaves and boil them for 1-2 minutes in the boiling water. Remove the boiled leaves with a skimmer, place them in a bowl of cold water, squeeze them lightly, and then remove them from the water. Cut the leaves into pieces about 8-10 cm long and place them in a strainer. The thick veins of the leaves will be used to line the bottom of the pot for cooking. 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, and then remove from the heat. Preparing the Rolls: In a bowl, mix 500 g of fatty minced meat, 250 g of onions, 400 g of coarse bulgur, salt, black pepper, savory, red pepper, finely chopped parsley, 40 g of tomato paste, and 200 ml of water. Knead the mixture for about 30 minutes until you obtain a soft but not too mushy consistency. In the bottom of a pot, arrange the thick veins of cabbage leaves. Lay out the cabbage leaves flat. Take walnut-sized pieces of the filling, shape them into finger-like forms by squeezing them in your palm, and place them on the leaves. Roll the leaves twice, leaving both ends open. Place the rolls in the pot, ensuring they are tightly rolled and finger imprints appear on the surface. After each row is completed, sprinkle sautéed onion with tomato paste in between. Once the layering is complete, sprinkle sautéed onion with tomato paste on top, cover with a clay pot lid to create pressure and prevent them from coming apart. Preparing the Oxtail Meat: The oxtail meat is connected like a spine. Cut it into disk shapes at the connection points, wash, place in a pot, and cook for 5 minutes. Add 100 g of fat, 40 g of tomato paste, salt, and 2 liters of hot water. Cook for 2 hours. Strain the cooked meat's broth and pour it over the rolls in the pot. Place the oxtail meat on top of the rolls. Initially, cook over high heat and then simmer for a total of 1.5 hours. After resting for 10 minutes, open the pot lid, place the oxtail bones on a plate, and overturn the pot onto a tray to empty the rolls. Arrange the oxtail bones on top. The service of Malatya Cabbage Rolls with Oxtail / Malatya Nahnah Kebab is done hot after sprinkling black pepper on top.