Description
Lahana Sarma is a traditional vegetarian dish featuring tender cabbage leaves stuffed with a flavorful mixture of rice, fresh herbs, and spices. This comforting and nutritious recipe simmers the rolls in a savory tomato-based sauce, delivering a deliciously aromatic and satisfying meal perfect for any occasion.
Ingredients
Scale
Cabbage Rolls
- 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)
Sauce and Steaming
- 2 tbsp Olive Oil (High-quality)
- 4 cups Hot Water (For steaming and sauce)
- 1 tbsp Tomato Paste (for sauce)
- 1 clove Garlic (Minced, for sauce)
- 1 tbsp Dried Mint (for sauce)
- 1 tsp Paprika (for sauce)
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 and let them cool.
- Make the Filling: In a large bowl, combine 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 mix all flavors together.
- Prepare Cabbage Leaves: Carefully cut out the thick center veins from each cabbage leaf to make rolling easier. Lay one leaf flat for filling.
- Assemble Rolls: Place about 1 tablespoon of the rice filling at the base of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides to secure it neatly.
- Prepare Sauce: In a saucepan, mix olive oil, tomato paste, minced garlic, dried mint, paprika, and hot water. Bring the mixture to a boil to create a flavorful sauce.
- Cook the Rolls: Arrange the cabbage rolls seam side down in a saucepan or pot. Pour the hot sauce over the rolls evenly. Sprinkle salt on top, cover with a plate to keep rolls submerged, and bring to a boil for about 5 minutes.
- Simmer: Reduce heat to low, cover the pan, and let the cabbage rolls simmer gently for approximately 40 minutes until the rice inside is tender and fully cooked.
- Serve: Remove from heat and allow to cool slightly. These cabbage rolls are best served warm or at room temperature, traditionally paired with a dollop of yogurt or cacik.
Notes
- Blanching the cabbage leaves softens them, making rolling easier and preventing tearing.
- Removing the thick veins from the cabbage leaves allows for easier rolling and a more delicate texture.
- Simmering the rolls slowly ensures the rice cooks thoroughly without breaking the leaves.
- Serve with yogurt or cacik for an authentic taste experience.
- Use fresh herbs if possible for the best flavor; dried herbs can be substituted where fresh are unavailable.
