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Lahana Sarma offers a comforting embrace of tender cabbage leaves wrapped around a fragrant filling of rice, herbs, and spices. This Turkish classic brings warmth to the table and is perfect for sharing with family or friends on a cozy evening.
I first made this recipe after discovering it at a local Turkish restaurant and now it’s a regular request at family dinners. The combination of tender cabbage and herb-filled rice always feels like a hug on a plate.
Ingredients
- One head of white cabbage: for rolls that hold their shape select firm and fresh cabbage
- Two cups short-grain rice: for a stickier, more cohesive filling
- One large onion: finely chopped to add sweetness and texture
- Four cloves garlic: finely chopped for robust aroma and depth
- Two large tomatoes: finely chopped to keep the filling moist and fresh
- Two tablespoons tomato paste: to enhance the rich tomato flavor
- Quarter cup fresh parsley: chopped to brighten the taste with herbs
- Two tablespoons fresh dill: chopped for a subtle, aromatic lift
- One tablespoon dried mint: to introduce a refreshing nuance
- One teaspoon black pepper: to add mild heat and complexity
- One teaspoon paprika: lending warmth and gentle smokiness
- One and a half teaspoons salt: to balance and season
- Half teaspoon sumac: for a subtle tangy lift
- Two tablespoons lemon juice: for fresh acidity
For the sauce
- Quarter cup olive oil: to add richness and depth
- Three tablespoons olive oil: to ensure smooth sauce consistency
- Two tablespoons tomato paste: to complement the rolls with savory notes
- One teaspoon paprika: to deepen the sauce’s flavor
- Two cloves garlic: mashed for punch and aroma
- Two teaspoons dried mint: to echo the filling’s herby freshness
- Two cups hot water: to simmer the rolls perfectly
Step-by-Step Instructions
- Sauté the Filling Ingredients:
- Combine rice, onion, garlic, chopped tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, and lemon juice in a large bowl. Stir thoroughly so that all spices and herbs are evenly distributed throughout the rice.
- Prepare the Cabbage Leaves:
- Cut off the hard root from the cabbage and carefully remove the leaves one by one. Blanch the leaves in boiling water for two to three minutes to soften them and make rolling easier. Allow the leaves to drain and dry briefly.
- Trim the Veins:
- Remove the thick central vein from each blanched leaf to make rolling smoother and the texture more pleasant.
- Line the Pan and Roll:
- Use the removed cabbage veins to cover the bottom of your cooking pot. Lay one cabbage leaf flat on a board, place about one tablespoon of the filling on the edge closest to you, and roll tightly, folding in the sides as you go to enclose the filling.
- Prepare the Sauce:
- In a saucepan, whisk together olive oil, tomato paste, mashed garlic, dried mint, and paprika. Gradually add hot water while stirring, then bring the sauce to a gentle boil.
- Assemble and Cook:
- Place the rolls seam-side down on top of the cabbage veins in the pan. Lightly sprinkle salt over the rolls, then pour the hot sauce evenly over them. Bring the heat to medium and allow the sauce to boil for five minutes, then reduce the heat to low and simmer uncovered for about forty minutes until the rice inside is fully cooked and tender.
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Dill is one of my favorite ingredients in this recipe because it adds a bright, unmistakable aroma that lifts the whole dish. One memory I cherish is preparing a big batch of sarma with my family on a Sunday afternoon, sharing stories as we rolled and cooked these comforting leaves. It truly made the meal feel special and connected.
Storage Tips
Store leftover cabbage rolls in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water to keep the rolls moist and warm gently on the stove or in the oven. You can also freeze the rolls before cooking or after cooking for up to three months and thaw overnight in the fridge before reheating.
Ingredient Substitutions
If you prefer, you can swap short-grain rice for medium or long-grain but note the texture will be less sticky and may change how well the rolls hold together. Fresh mint can replace dried mint if you want a brighter taste but add a bit more since fresh herbs are less concentrated. You may use lemon zest in the filling for an extra citrus kick.
Serving Suggestions
These rolls pair wonderfully with a dollop of thick Greek yogurt or sour cream and a sprinkle of fresh parsley. Serve with warm pita bread and a simple cucumber and tomato salad for a complete Turkish-inspired meal. Leftover sauce can be spooned over for extra flavor.
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Cultural Context
Lahana Sarma is a beloved dish across Turkish and Balkan cuisines with many family variations. Traditionally served during colder months, it showcases a fantastic way to use local cabbage and preserve summer herbs and tomato flavors year-round using simple pantry staples. The rolling of the leaves is often a communal activity, bringing people together.
Frequently Asked Questions
- → What type of rice is best for Lahana Sarma?
Short-grain rice is ideal as it becomes slightly sticky, helping the filling hold together well inside the cabbage leaves.
- → How do you soften cabbage leaves for rolling?
Blanch the cabbage leaves in boiling water for 2-3 minutes until they become soft and pliable, easing the rolling process.
- → Can I prepare the filling in advance?
Yes, mixing the rice with herbs, spices, and vegetables beforehand allows flavors to meld and eases the rolling stage.
- → What is the purpose of the sauce in this dish?
The sauce, made from olive oil, tomato paste, garlic, dried mint, and paprika, adds moisture and deep flavor while the rolls simmer.
- → How long should the stuffed cabbage rolls simmer?
After bringing to a boil, reduce heat to low and let simmer for about 40 minutes until the rice filling is tender.
- → Are there any common garnishes served with Lahana Sarma?
Fresh chopped parsley is often sprinkled on top just before serving to enhance the aroma and add a bright note.