Lahana Sarma (Vegetarian Turkish Cabbage Rolls)
Turkish Cabbage Rolls featuring blanched cabbage leaves enveloping a hearty filling of rice, diced tomatoes, fresh herbs, and a medley of aromatic spices. As the delicate leaves cradle the savory blend, the dish transforms into a hearty blend of textures and tastes. Whether enjoyed as a standalone comfort food or paired with an array of Turkish side dishes, this recipe works reliably, and the cabbage rolls rock your world so hard!
Servings: 15 Stuffed Cabbage Leaves
Calories: 137kcal
Cost: $11
Ingredients
- 1 large green cabbage
- ¼ cup olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tatli biber salcasi or tomato paste
- 1 teaspoon sumac
- 1 ⅓ cup diced tomatoes
- ¼ cup chopped parsley
- 2 tablespoons chopped fresh dill
- 4 teaspoons dried mint
- ½ teaspoons ground black pepper
- 1 teaspoon sweet paprika
- 1 ¼ teaspoons salt
- 2 cups white rice or brown rice
Cooking liquid:
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 clove garlic minced
- 2 teaspoons dried mint
- ½ teaspoon salt
- 2 ¾ cups hot water
Garnish:
- Parsley leaves
- Dried mint
Instructions
- Begin by carefully separating the cabbage leaves from the head. Blanch the leaves in boiling water for a few minutes until softened. Remove and set aside to cool.
- In a deep skillet or dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent, then stir in the minced garlic.
- After about a minute, stir in the tatli biber salcasi (or tomato paste) and sumac into the sautéed onions and garlic. Stir to combine and let the flavors deepen as the onions and garlic continue to cook for a couple of minutes.
- Add the contents of the pan to a mixing bowl along with the diced tomatoes, chopped parsley, fresh dill, dried mint, black pepper, sweet paprika, salt and uncooked rice.
- Lay a blanched cabbage leaf flat, rib side facing out, and place a spoonful of the filling in the center. Roll the leaf, tucking in the sides as you go, creating a snug parcel. Depending on the size of the leaf, and the size of stuffed cabbage you prefer, you should put 2-4 tablespoons of filling into each one. Repeat with the remaining leaves and filling. Any torn or small leaves should be saved to line the bottom of the pan with.
- In a dutch oven or thick-bottomed pot, prepare the cooking liquid by whisking together olive oil, tomato paste, paprika, minced garlic, dried mint, and salt. Carefully arrange the cabbage rolls in the pot, seam side down, laying any extra leaves at the bottom of the pot to prevent sticking or burning.
- Gently pour hot water over the rolls until they are mostly submerged. You can place a heatproof plate on top to keep the rolls in place if needed.
- Bring the liquid to a simmer over medium heat. Cover the pot, turn the heat down to low and let the cabbage rolls cook for about 40 minutes, until the rice inside the rolls is tender, and most of the cooking liquid has been absorbed.
- Once cooked, transfer the cabbage rolls to a serving dish. Garnish with parsley leaves and a sprinkle of dried mint.
Nutrition
Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 284mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg