Lahana Sarma

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Bring a large pot of salted water to a boil.

   Noin 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.

   Noin 7 min

   Kokin vinkki: 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.

   Noin 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.

   Noin 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.

   Kokin vinkki: 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.

   Noin 20 min

   Kokin vinkki: 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.

   Noin 2 min

9. 9

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

   Noin 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.

    Noin 2 min

11. 11

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

    Noin 1 min

12. 12

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

    Noin 1 min

    Kokin vinkki: 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.

    Noin 1 t 30 min

    Kokin vinkki: 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.

    Noin 10 min

    Kokin vinkki: 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.