Lahana Sarma Turkish Cabbage Rolls (Print Version)
# Ingredients:
→ Cabbage
01 -
1 head cabbage
→ Filling
02 -
2 cups uncooked rice
03 -
1 large onion, finely chopped
04 -
4 cloves garlic, finely chopped
05 -
2-3 tomatoes, finely chopped
06 -
2 tablespoons tomato paste
07 -
¼ cup fresh parsley, chopped
08 -
2 tablespoons fresh dill, chopped
09 -
1 tablespoon dried mint
10 -
1 teaspoon black pepper
11 -
1 teaspoon paprika
12 -
1 and ½ teaspoons salt
13 -
½ teaspoon sumac
14 -
Juice of half a lemon
15 -
¼ cup olive oil
→ Sauce
16 -
3 tablespoons olive oil
17 -
2 tablespoons tomato paste
18 -
1 teaspoon paprika
19 -
2 cloves garlic, mashed
20 -
2 teaspoons dried mint
21 -
2 cups hot water
# Instructions:
01 -
In a large mixing bowl, combine all filling ingredients. Adjust lemon juice and salt to taste.
02 -
Cut off the hard root of the cabbage and separate the leaves. Bring a large pot of water to a boil and blanch the cabbage leaves in batches for 2-3 minutes until soft and flexible. Remove with a slotted spoon and transfer to a strainer.
03 -
Cut off the thick vein in the middle of each cabbage leaf (reserve these for the bottom of the pan). Cut larger leaves in half if necessary.
04 -
Line the bottom of a pan with reserved cabbage veins. Place a blanched cabbage leaf on a cutting board, add about 1 tablespoon of filling on one side, and roll it up. Arrange the stuffed rolls in the pan.
05 -
In a saucepan, combine olive oil, tomato paste, mashed garlic, dried mint, and paprika. Add hot water and bring to a boil. Remove from heat.
06 -
Sprinkle a little salt over the cabbage rolls, then pour the sauce over them. Place a plate upside down on top to keep the rolls stable. Bring to a boil over medium heat for about 5 minutes, then reduce heat to lowest setting and cook for approximately 40 minutes until rice is tender. Serve warm or at room temperature.
# Notes:
01 -
These traditional Turkish cabbage rolls (Lahana Sarma) can be served as a main dish or as part of a mezze spread.
02 -
The upside-down plate technique helps keep the rolls intact during cooking.