Lahana Sarma

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a large pot of salted water to a boil.

   Ca. 5 min.

2. 2

   Carefully remove the core from the cabbage and blanch the whole cabbage in the boiling water for 5-7 minutes, or until the leaves soften enough to be easily peeled off.

   Ca. 7 min.

   Kokkens note: You may need to blanch the cabbage in batches if it's very large, or carefully peel off outer leaves and blanch them individually.

3. 3

   Remove the blanched cabbage leaves and let them cool. Once cool, trim any thick veins from the center of each leaf, making them easier to roll.

   Ca. 10 min.

4. 4

   In a large bowl, combine the ground beef, rice, chopped yellow onion, filling tomato paste, parsley, mint, olive oil, paprika, filling black pepper, and filling salt. Mix well with your hands until thoroughly combined.

   Ca. 5 min.

5. 5

   Lay a cabbage leaf flat on a clean surface. Place a spoonful of the filling mixture near the trimmed vein end of the leaf.

   Kokkens note: The amount of filling will depend on the size of your cabbage leaf. Aim for about 1-2 tablespoons per roll.

6. 6

   Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the bottom to form a compact parcel.

   Ca. 20 min.

   Kokkens note: Ensure the rolls are firm but not overstuffed, as the rice will expand during cooking.

7. 7

   Repeat with the remaining cabbage leaves and filling.

8. 8

   Line the bottom of a large heavy-bottomed pot or Dutch oven with any leftover small or torn cabbage leaves. This prevents the sarma from sticking and burning.

   Ca. 2 min.

9. 9

   Arrange the stuffed cabbage rolls snugly in layers in the pot.

   Ca. 5 min.

10. 10

    In a separate bowl, whisk together the water, sauce tomato paste, lemon juice, sauce salt, and sauce black pepper to create the sauce.

    Ca. 2 min.

11. 11

    Pour the sauce over the arranged cabbage rolls in the pot.

    Ca. 1 min.

12. 12

    Place a heatproof plate on top of the rolls to keep them submerged in the sauce during cooking.

    Ca. 1 min.

    Kokkens note: This prevents them from unraveling.

13. 13

    Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the cabbage is very tender and the rice is cooked through.

    Ca. 1 t. 30 min.

    Kokkens note: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.

14. 14

    Remove from heat and let the Lahana Sarma rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: This allows the flavors to meld and the rolls to firm up slightly.

15. 15

    Serve hot, optionally garnished with a dollop of plain yogurt.