Turkish Stuffed Cabbage Leaves (Lahana Sarmasi) | Episode 512

15:39

 Rice and minced beef stuffed cabbage rolls are popular in winter times.
You can serve the dolma with yogurt.
This is my mother's recipe for the stuffed cabbage leaves.

SERVES: 4
PREP TIME: 30 M
COOK TIME: 40 M
TOTAL TIME: 1 H 10 M







Ingredients 
  • 1.7-2 kg cabbage
  • water
  • salt
  • 150g minced beef
  • 1 small onion, finely chopped
  • handful of parsley, chopped
  • 150g risotto rice
  • 2 tbsp pepper or tomato paste
  • 1/2 tbsp hot pepper paste (optional)
  • 1,5 tsp salt
  • 6 tbsp olive oil
  • water + 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1 tbsp olive oil
Method

1. Cut the cabbage in half vertically and cut out the hearts. Cook both parts in boiling water for about 6-8 minutes. The leaves should be tender but not over cooked. Rinse under cold running water and carefully remove the outer leaves. Season the leaves with salt.


2. To make the filling: Stir together the rice, beef, pepper paste, parsley, onion, salt and oil.


3. Take one of the cabbage leaves on a flat surface, c
ut away the hard central vein and spoon of the filling at the base of each leaf. Fold the edges over the filling and roll up. Repeat with the remaining leaves and filling.


4. Arrange the dolmas in the pan seam side down and side by side. Cover them with the remaining leaves. Mix the water and tomato paste, pour tomato paste, water, salt and oil over the dolmas. The liquid should come at least halfway up the top layer.


5. Place a plate over the leaves, followed by a lid.


6. Cook over low heat for about 35-40 minutes, until the dolmas are tender. Remove from the heat and let the dolmas rest for about 10 minutes.


7. Serve hot with yogurt.













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