Turkish Stuffed Cabbage Wraps (Print Version)
# Ingredients:
→ Cabbage
01 -
1 whole cabbage
→ Filling
02 -
2 cups raw rice
03 -
1 big onion, chopped small
04 -
4 garlic cloves, minced finely
05 -
2-3 diced tomatoes
06 -
2 tablespoons tomato paste
07 -
¼ cup chopped fresh parsley
08 -
2 tablespoons diced fresh dill
09 -
1 tablespoon dry mint
10 -
1 teaspoon ground black pepper
11 -
1 teaspoon paprika powder
12 -
1 and ½ teaspoons salt
13 -
½ teaspoon sumac powder
14 -
Juice squeezed from half a lemon
15 -
¼ cup olive oil
→ Sauce
16 -
3 tablespoons olive oil
17 -
2 tablespoons tomato paste
18 -
1 teaspoon paprika
19 -
2 garlic cloves, smashed
20 -
2 teaspoons dry mint
21 -
2 cups hot water
# Instructions:
01 -
Throw all filling ingredients into a big bowl and stir well. Give it a taste and add more lemon or salt if needed.
02 -
Chop off the hard bottom part of the cabbage and pull apart the leaves. Boil some water in a big pot and cook the cabbage leaves in small batches for 2-3 minutes until they're soft and bendable. Take them out with a slotted spoon and drain them.
03 -
Cut away the thick middle vein from each leaf and save these pieces for the pan bottom. If you've got really big leaves, just cut them in half.
04 -
Cover the bottom of your pan with those saved cabbage veins. Put a soft cabbage leaf on your cutting board, add about 1 tablespoon of the filling on one end, and roll it up tight. Place all your rolls in the pan.
05 -
Mix olive oil, tomato paste, smashed garlic, dry mint, and paprika in a small pot. Pour in hot water and let it come to a boil. Turn off the heat.
06 -
Sprinkle a bit of salt over your cabbage bundles, then pour your sauce all over them. Put a plate face down on top to hold everything in place. Cook on medium heat until it boils (about 5 minutes), then turn the heat way down and let it simmer for around 40 minutes until the rice gets tender. You can eat these warm or cooled down.
# Notes:
01 -
Lahana Sarma (these yummy cabbage wraps) work great as your main meal or alongside other Turkish small dishes.
02 -
Putting a plate on top while cooking keeps all the rolls from floating around and coming undone.