Turkish Stuffed Cabbage Rolls (Lahana Sarması)
1 hr 15 minYield: 6
Tender cabbage leaves stuffed with bulgur, rice, and spiced ground meat, then braised in tomato sauce until soft.
| prepBoil 2–3 liters water in a large pot | |||
| 2 onions, diced finely | Mix filling: onions through water | Roll filling in cooled cabbage leaves | Pour sauce over rolls, simmer 45–50 min |
| 4 cloves garlic, finely chopped | |||
| 1 tbsp tomato paste | |||
| 1 tbsp red pepper paste | |||
| 1 tsp salt | |||
| 1 tsp paprika | |||
| 1 tsp black pepper | |||
| 1 tsp allspice | |||
| 1 handful flat-leaf parsley, chopped | |||
| 250 g ground meat | |||
| 300 g bulgur wheat and rice mix | |||
| 4–5 tbsp / 60–75 ml olive oil | |||
| 80 ml water | |||
| 1 medium soft cabbage, leaves separated and boiled | Boil cabbage leaves 2–3 min until soft | ||
| 4–5 tbsp / 60–75 ml olive oil | Cook tomato paste in oil 1–2 min | Add garlic, stir 10 sec, add hot water | |
| 1 heaped tsp / 20 g tomato paste | |||
| 1–2 cloves garlic, crushed | |||
| 480 ml hot water (or more as needed) | |||
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