Lahana Sarma Recipe – Turkey Special
This Lahana Sarma presents a beloved Turkish classic—tender cabbage leaves wrapped around a savory filling of rice (or ground meat and bulgur), herbs, and spices. Simmered lovingly in tomato-based sauce, these cabbage rolls deliver comforting flavor and homey warmth, perfect for sharing at family meals or preparing ahead for easy, satisfying dinners
- Prep Time45 min
- Cook Time1 hr 30 min
- Total Time2 hr 15 min
Turkish White Bean Salad Ingredients:
- 1 medium head of cabbage
- 1 lb (450g) ground beef or lamb (or a mix)
- 1/2 cup rice (washed)
- 1 large onion, finely chopped
- 2 tbsp olive oil or butter
- 1/2 tsp paprika (sweet or smoked)
- 1/2 tsp ground cumin (optional)
- 1 tsp dried thyme or oregano
- Salt and pepper, to taste
- 1 egg (optional, to help bind the filling)
For the Cooking Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1/2 cup water (or more if needed)
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp lemon juice (optional, for a tangy flavor)
- Salt and pepper, to taste
- Fresh dill or parsley (for garnish)
How to make Lahana Sarma :
Prepare the Cabbage:Carefully remove the cabbage leaves by cutting around the base of the cabbage and gently pulling off the leaves. You’ll need about 12-14 large leaves. If the leaves are tough, blanch them in boiling water for 2-3 minutes until softened, then transfer them to a bowl of cold water to cool. Pat dry with a towel.
Prepare the Filling:In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
In a large bowl, combine the cooked onions with the ground meat, rice, paprika, cumin (if using), thyme, egg (if using), salt, and pepper. Mix everything together until well-combined.
Assemble the Cabbage Rolls:Place a cabbage leaf flat on a surface, with the stem facing you. Spoon about 2-3 tablespoons of the meat mixture onto the center of the leaf. Fold in the sides of the leaf and roll tightly to enclose the filling.
Repeat with the remaining leaves and filling. If you have leftover filling, you can make smaller rolls or freeze the extra filling for later use.
Prepare the Cooking Sauce:In a separate bowl, mix together the tomato sauce, water, tomato paste, olive oil, lemon juice (if using), salt, and pepper. Stir well to combine.
Cook the Cabbage Rolls:Layer the bottom of a large pot with a few unused or torn cabbage leaves to prevent the rolls from sticking to the bottom. Arrange the cabbage rolls tightly in the pot, seam-side down. Pour the tomato sauce mixture over the rolls, ensuring they are mostly covered. Add a bit more water if needed.
Cover the pot and simmer over low heat for 1.5 to 2 hours, checking occasionally to make sure the rolls are not drying out. Add more water or broth if necessary.
Serve:Once the cabbage rolls are cooked through and the rice is tender, remove from heat. Serve hot, garnished with fresh dill or parsley. Lahana Sarma is often enjoyed with a side of yogurt or a squeeze of fresh lemon.
Recipe Notes:
To prevent leaf tearing, blanch cabbage leaves just until pliable, then trim the thick ribs before stuffing.
For more depth of flavor, toast or briefly sauté the filling ingredients—especially onions, meat, or grains—before wrapping.
Lay rolls seam-side down in the pot, snugly packed, and place a plate on top to keep them secure during simmering.
Simmer gently in a well-seasoned tomato sauce, topping with broth or water only as needed to maintain moisture.
This dish is make-ahead and freezer-friendly—prepare and stack in advance; simply reheat until heated through before serving.
Rest the cooked rolls for about 10 minutes after cooking to help them firm up and release without damage.
Serve with a side of plain yogurt or a squeeze of lemon to brighten the flavors and offer a creamy contrast.
