Lahana Sarma Turkish Cabbage (Printer-Friendly)
Tender cabbage leaves wrapped around herbed rice and spices, creating a comforting Turkish classic.
# The Ingredients You'll Need:
→ Cabbage
01 -
1 head white cabbage, fresh and firm
→ Filling
02 -
2 cups short-grain rice
03 -
1 large onion, finely chopped
04 -
4 cloves garlic, finely chopped
05 -
2 large tomatoes, finely chopped
06 -
2 tablespoons tomato paste
07 -
¼ cup parsley, chopped
08 -
2 tablespoons fresh dill, chopped
09 -
1 tablespoon dried mint
10 -
1 teaspoon black pepper
11 -
1 teaspoon paprika
12 -
1½ teaspoons salt, adjust to taste
13 -
½ teaspoon sumac
14 -
2 tablespoons lemon juice
→ Sauce
15 -
¼ cup olive oil
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
# Step-by-Step Instructions:
01 -
Combine rice, onion, garlic, tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, and lemon juice in a large mixing bowl. Mix thoroughly until ingredients are well incorporated.
02 -
Trim the hard root at the top of the cabbage head and carefully separate the leaves. Blanch the leaves in batches in a large pot of boiling water for 2 to 3 minutes until soft and flexible. Drain and cool.
03 -
Remove and trim the thick vein at the center of each blanched cabbage leaf to facilitate folding and rolling.
04 -
Place the trimmed thick veins in the bottom of the cooking pan as a protective layer to prevent burning during cooking.
05 -
Place a blanched cabbage leaf flat on a cutting board, spoon approximately 1 tablespoon of filling onto one edge, then roll tightly to enclose the filling. Repeat for all leaves and arrange rolls seam-side down over the layered veins in the pan.
06 -
In a saucepan, combine olive oil, tomato paste, mashed garlic, dried mint, and paprika. Stir in hot water and bring to a boil, mixing until homogeneous.
07 -
Sprinkle a pinch of salt over the cabbage rolls in the pan, then gently pour the prepared sauce evenly over the rolls.
08 -
Bring the pan to medium heat and allow the sauce to boil for 5 minutes. Then reduce heat to low, cover, and simmer gently for approximately 40 minutes until the rice is tender and the flavors meld.
# Extra Tips:
01 -
Optionally garnish with freshly chopped parsley for extra flavor.
02 -
Use short-grain rice to achieve the ideal texture inside the rolls.
03 -
Blanching cabbage leaves softens them for easier rolling without tearing.