Description
Lahana Sarma is a traditional Turkish dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef or lamb, rice, and fresh herbs. The rolls are simmered in a savory tomato and lemon broth, resulting in a hearty, comforting meal perfect for family gatherings or special occasions.
Ingredients
Scale
Main Ingredients
- 1 large head of cabbage
- 500 grams ground beef or lamb
- 1 cup white rice
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 2 cups water or beef broth
- Juice of 1 lemon
Instructions
- Prepare Cabbage Leaves: Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully separate the leaves. Blanch them in the boiling water until just tender, about 3-5 minutes. Remove and drain the leaves, and set them aside to cool.
- Make the Filling: In a large bowl, combine ground beef or lamb, rice, onion, garlic, parsley, dill, salt, black pepper, and paprika. Mix well with your hands or a spoon until all the ingredients are evenly incorporated.
- Roll the Sarma: Take a cabbage leaf and place a spoonful of the meat mixture at the base. Fold the sides over the filling and roll tightly to form a sarma. Repeat with remaining leaves and filling.
- Sauté Tomato Paste: In a large pot, heat olive oil over medium heat. Add tomato paste and sauté for 2-3 minutes to enhance flavor.
- Cook the Rolls: Arrange the cabbage rolls seam side down in the pot. Pour water or beef broth and lemon juice over the rolls. Bring the mixture to a simmer over medium-high heat. Reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the rice and meat are cooked through, and the cabbage is tender.
- Rest and Serve: Once cooked, allow the sarmas to rest for 10-15 minutes before serving. Serve with a dollop of yogurt or a squeeze of lemon for added freshness.
Notes
- For a vegetarian version, substitute meat with cooked lentils or mushrooms.
- Make sure not to overcook the cabbage leaves during blanching to avoid tearing when rolling.
- Adjust seasoning according to taste, especially salt and paprika.
- Sarma can be made ahead and taste even better the next day.
- Serve with plain yogurt, garlic yogurt, or a fresh squeeze of lemon for added flavor.
