Lahana Sarma, or Turkish Cabbage Rolls, are a traditional Turkish dish made with cabbage leaves stuffed with a flavorful mixture of rice, ground meat, onions, and spices. This dish is popular in Turkish cuisine and is often served as a main course or as part of a larger meal. Here’s a detailed description of how Lahana Sarma is made:
To make Lahana Sarma, you start by blanching a head of cabbage in boiling water to soften the leaves. Once the leaves are pliable, you carefully remove them from the cabbage and set them aside to cool. Meanwhile, prepare the filling by sautéing finely chopped onions in olive oil until they are soft and translucent. Add ground meat (usually a mixture of beef and lamb) to the onions and cook until browned. Season the mixture with salt, pepper, and spices such as paprika, cumin, and cinnamon.
Next, add uncooked rice to the meat mixture and stir to combine. This rice will cook inside the cabbage rolls and absorb the flavors of the meat and spices. Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go to create a tight roll.
Place the cabbage rolls seam-side down in a large pot, packing them tightly together to prevent them from unraveling during cooking. Pour a mixture of tomato paste, water, and lemon juice over the cabbage rolls to cover them. This tomato-based sauce adds flavor and helps to cook the rice inside the rolls.
Cover the pot and cook the cabbage rolls over low heat for about 45 minutes to an hour, or until the rice is tender and the cabbage is cooked through. Serve the Lahana Sarma hot, garnished with fresh parsley and a squeeze of lemon juice.
Lahana Sarma is a comforting and satisfying dish that is perfect for sharing with family and friends. The combination of tender cabbage, flavorful meat, and aromatic spices makes this dish a true delight for the taste buds.
Ingredients
Produce
- • 2 tbsp Dill, fresh
- • 6 cloves Garlic
- • 1 Head cabbage
- • 1 2/3 tbsp Mint, dried
- • 1 Onion, large
- • 1/4 cup Parsley
- • 2 Tomatoes
Canned goods
• 4 tbsp Tomato paste
Condiments
• 1 Lemon, juice only, Half
Pasta & grains
• 2 cups Rice
Baking & spices
- 1 tsp Black pepper
- 2 tsp Paprika
- 1 1/2 tsp Salt
- 1/2 tsp Sumac
Oils & vinegars
• 7/16 cup Olive oil
Liquids
• 2 cups Water, hot
Instructions:
- Remove the core from the cabbage and place the whole cabbage in a large pot of boiling water. Cook for a few minutes until the outer leaves begin to soften. Remove the cabbage from the water and carefully peel off the softened leaves. Set aside.
- In a large bowl, mix together the ground beef or lamb, chopped onion, rice, tomato paste, olive oil, paprika, cumin, salt, and pepper.
- Place a spoonful of the meat mixture onto a cabbage leaf and roll it up, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
- Place the cabbage rolls in a large pot, seam side down, packing them tightly together.
- In a small bowl, mix together some water, lemon juice, and a little more olive oil. Pour this mixture over the cabbage rolls.
- Cover the pot and cook the cabbage rolls over low heat for about 45 minutes to an hour, or until the rice is cooked and the cabbage is tender.
- Serve the Lahana Sarma hot, garnished with fresh parsley and a squeeze of lemon juice. Enjoy!
Note: You can also add other spices or herbs to the meat mixture, such as cinnamon or mint, to customize the flavor to your liking.