Lahana Sarma is a classic Turkish dish featuring tender cabbage leaves stuffed with a savory, herb-filled rice mixture and simmered in a rich tomato sauce. Packed with Mediterranean flavors like parsley, dill, and mint, these cabbage rolls are a comforting, wholesome meal perfect for sharing with family or friends. Whether served as a main dish or part of a meze spread, Lahana Sarma is a celebration of Turkish cuisine at its finest.
Ingredients:
For the Cabbage:
- 1 head cabbage
Filling:
- 2 cups rice (uncooked)
- 1 large onion, finely chopped
- 4 cloves garlic, finely chopped
- 2–3 tomatoes, finely chopped
- 2 tablespoons tomato paste
- ¼ cup parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon dried mint
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon sumac
- Juice of ½ lemon
- ¼ cup olive oil
Sauce:
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 cloves garlic, mashed
- 2 teaspoons dried mint
- 2 cups hot water
Instructions:
- Boil the Cabbage Leaves: Remove the core of the cabbage and gently separate the leaves. Bring a large pot of water to a boil, then blanch the cabbage leaves in batches for 1–2 minutes, until softened. Set aside to cool.
- Mix the Filling: In a large bowl, combine rice, onion, garlic, tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, lemon juice, and olive oil. Mix well to evenly distribute the flavors.
- Stuff the Cabbage Leaves: Lay a cabbage leaf flat, trimming the thick stem if necessary. Place a spoonful of the filling near the base, fold in the sides, and roll tightly like a burrito. Repeat with the remaining leaves and filling.
- Layer the Rolls in a Pot: Line the bottom of a large pot with any leftover cabbage leaves to prevent sticking. Arrange the stuffed rolls tightly in layers.
- Make the Sauce: In a small bowl, mix olive oil, tomato paste, paprika, mashed garlic, dried mint, and hot water.
- Simmer: Place a plate or small lid on top of the rolls to keep them from unraveling during cooking. Cover the pot and cook over low heat for 45–60 minutes, until the rice is fully cooked and the flavors are well combined.
- Serve Warm: Serve the Lahana Sarma warm, drizzled with extra sauce. Pair with yogurt or a squeeze of lemon for added brightness.
Conclusion:
Lahana Sarma (Turkish Cabbage Rolls) is a delightful dish that combines tender cabbage leaves, aromatic herbs, and a rich tomato sauce. This recipe offers a perfect balance of comforting flavors and healthy ingredients, making it a beloved choice for home cooks. Serve it for family dinners or festive gatherings for an authentic taste of Turkish cuisine.
Lahana Sarma: Turkish Cabbage Rolls
Tender cabbage rolls filled with a herbaceous ricemixture and simmered in a flavorful tomato sauce, perfect for a comforting meal.
Ingredients
- 1 head cabbage
- 2 cups rice uncooked
- 1 large onion finely chopped
- 4 cloves garlic finely chopped
- 2 –3 tomatoes finely chopped
- 2 tablespoons tomato paste
- ¼ cup parsley chopped
- 2 tablespoons fresh dill chopped
- 1 tablespoon dried mint
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1½ teaspoons salt
- ½ teaspoon sumac
- Juice of ½ lemon
- ¼ cup olive oil
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 cloves garlic mashed
- 2 teaspoons dried mint
- 2 cups hot water
Instructions
- Boil the Cabbage Leaves: Remove the core of the cabbage and gently separate the leaves. Bring a large pot of water to a boil, then blanch the cabbage leaves in batches for 1–2 minutes, until softened. Set aside to cool.
- Mix the Filling: In a large bowl, combine rice, onion, garlic, tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, salt, sumac, lemon juice, and olive oil. Mix well to evenly distribute the flavors.
- Stuff the Cabbage Leaves: Lay a cabbage leaf flat, trimming the thick stem if necessary. Place a spoonful of the filling near the base, fold in the sides, and roll tightly like a burrito. Repeat with the remaining leaves and filling.
- Layer the Rolls in a Pot: Line the bottom of a large pot with any leftover cabbage leaves to prevent sticking. Arrange the stuffed rolls tightly in layers.
- Make the Sauce: In a small bowl, mix olive oil, tomato paste, paprika, mashed garlic, dried mint, and hot water.
- Simmer: Place a plate or small lid on top of the rolls to keep them from unraveling during cooking. Cover the pot and cook over low heat for 45–60 minutes, until the rice is fully cooked and the flavors are well combined.
- Serve Warm: Serve the Lahana Sarma warm, drizzled with extra sauce. Pair with yogurt or a squeeze of lemon for added brightness.