Description
Delicious Lahana Sarma is a traditional vegetarian Turkish dish featuring tender cabbage leaves stuffed with a savory blend of rice, tomatoes, fresh herbs, and spices. Simmered in a flavorful tomato sauce infused with garlic, mint, and paprika, these cabbage rolls are perfect served warm or at room temperature, often accompanied by yogurt or cacik. This wholesome recipe offers a comforting, healthy meal that’s rich in vibrant flavors and textures.
Ingredients
Scale
Vegetable and Filling
- 1 large head Cabbage (Green or Savoy)
- 1 cup Rice (Uncooked)
- 1 medium Onion (Finely chopped)
- 4 cloves Garlic (Minced)
- 2 medium Tomatoes (Chopped)
- 2 tbsp Tomato Paste
- 1/4 cup Parsley (Finely chopped)
- 2 tbsp Dill (Fresh, or dried)
- 1 tbsp Dried Mint
- 1 tsp Black Pepper (Ground)
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Sumac
- 1 tbsp Lemon Juice (Fresh)
For Sauce and Cooking
- 2 tbsp Olive Oil (High-quality)
- 4 cups Hot Water (For steaming and simmering)
- Additional 2 tbsp Tomato Paste (for sauce)
- Additional minced garlic and dried mint for sauce (approximately 1 tsp each)
Instructions
- Preparation: Cut off the top root of the cabbage. Blanch the leaves in boiling water for 1-2 minutes until they soften slightly. Remove the leaves and let them cool to handle safely.
- Filling: In a large bowl, mix the uncooked rice, finely chopped onion, minced garlic, chopped tomatoes, tomato paste, parsley, dill, dried mint, black pepper, paprika, sumac, and lemon juice. Stir well to combine all the flavorful ingredients thoroughly.
- Assembly: Carefully cut out the thick center veins from each cabbage leaf to make rolling easier. Place one cabbage leaf flat on a surface, spoon about 1 tablespoon of the rice filling onto the base of the leaf, then roll it tightly and tuck in the sides securely to form neat rolls.
- Cooking Sauce Preparation: In a saucepan, combine olive oil, tomato paste, minced garlic, dried mint, paprika, and hot water over medium heat. Bring this savory sauce to a gentle boil to meld the flavors.
- Simmering: Arrange the cabbage rolls in a wide pan or saucepan. Pour the heated sauce evenly over the cabbage rolls. Sprinkle salt on top, cover the rolls with a plate to keep them submerged, then bring the mixture to a boil for about 5 minutes.
- Slow Cooking: After boiling, reduce the heat to low, cover the pan with a lid, and let it simmer gently for approximately 40 minutes until the rice filling inside the cabbage rolls becomes tender and fully cooked.
- Serving: Remove from heat and let the cabbage rolls rest briefly. Serve them warm or at room temperature, traditionally accompanied by a dollop of yogurt or cacik for a creamy contrast.
Notes
- Blanching the cabbage leaves softens them and makes rolling easier without tearing.
- Removing the thick veins on cabbage leaves ensures neat and pliable rolls.
- The uncooked rice cooks perfectly while simmering inside the cabbage rolls, absorbing all the sauce flavors.
- Covering the rolls with a plate during cooking helps keep them submerged in the sauce for even cooking.
- This dish can be made ahead and tastes even better the next day after flavors meld.
- For a vegan option, serve without yogurt or use a plant-based yogurt alternative.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantity by about half due to concentration.
