Main CourseDinner

Lahana Sarma

Name: Lahana Sarma
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: turkish
Ingredients: 1.5 pcs white cabbage large, outer leaves removed; 500 g ground beef medium fat; 1 cup rice short grain, rinsed; 1 pcs yellow onion finely chopped; 2 tbsp tomato paste; 0.5 cup parsley fresh, finely chopped; 2 tbsp mint fresh, finely chopped; 2 tbsp olive oil; 1 tsp paprika sweet; 0.5 tsp black pepper freshly ground; 1 tsp salt; 4 cup water; 3 tbsp tomato paste; 0.5 pcs lemon juiced; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup plain yogurt (optional)

Lahana Sarma are flavorful stuffed cabbage rolls, a traditional Turkish dish. Cabbage leaves are filled with a seasoned rice and ground meat mixture, then slowly simmered in a savory tomato-based sauce until tender and delicious. This recipe offers a comforting and hearty meal perfect for a family dinner.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 353 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 pcswhite cabbage, large, outer leaves removed

filling

500 gground beef, medium fat
1 cuprice, short grain, rinsed
1 pcsyellow onion, finely chopped
2 tbsptomato paste
0.5 cupparsley, fresh, finely chopped
2 tbspmint, fresh, finely chopped
2 tbspolive oil
1 tsppaprika, sweet
0.5 tspblack pepper, freshly ground
1 tspsalt

sauce

4 cupwater
3 tbsptomato paste
0.5 pcslemon, juiced
0.5 tspsalt
0.25 tspblack pepper

garnish

0.5 cupplain yogurt(optional)

Equipment

large bowl · large pot · whisk · cutting board · knife · measuring cups and spoons

The method

Step by step

1
Bring a large pot of salted water to a boil.
About 5 min
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.
About 7 min
Cook’s 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
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.
About 10 min
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.
About 5 min
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.
Cook’s note: The amount of filling will depend on the size of your cabbage leaf. Aim for about 1-2 tablespoons per roll.
6
Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the bottom to form a compact parcel.
About 20 min
Cook’s note: Ensure the rolls are firm but not overstuffed, as the rice will expand during cooking.
7
Repeat with the remaining cabbage leaves and filling.
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.
About 2 min
9
Arrange the stuffed cabbage rolls snugly in layers in the pot.
About 5 min
10
In a separate bowl, whisk together the water, sauce tomato paste, lemon juice, sauce salt, and sauce black pepper to create the sauce.
About 2 min
11
Pour the sauce over the arranged cabbage rolls in the pot.
About 1 min
12
Place a heatproof plate on top of the rolls to keep them submerged in the sauce during cooking.
About 1 min
Cook’s note: This prevents them from unraveling.
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.
About 1 hr 30 min
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more hot water if needed.
14
Remove from heat and let the Lahana Sarma rest for 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the rolls to firm up slightly.
15
Serve hot, optionally garnished with a dollop of plain yogurt.

Per serving

Nutrition

56%Score

Calories: 352.8kcal
Protein: 19.3g
Carbs: 22.9g
Fat: 22.3g
Fibre: 7.9g
Sugar: 12.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Lahana Sarma in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.