Lahana Sarması (Cabbage Rolls) with Rice and Spices

Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully core the cabbage. Place the whole cabbage in the boiling water and cook for about 5-10 minutes, or until the outer leaves begin to soften and detach easily. Remove the cabbage from the pot and gently peel off the softened leaves. Set aside. Continue this process until you have enough leaves for the rolls. Thicken the thickest part of the central vein on each leaf (if necessary) by carefully slicing it thinner so the leaf is easier to roll.

Prepare the Filling: In a large bowl, combine the rice, ground meat (if using), chopped onion, parsley, mint, tomato paste, olive oil, dried mint, dried dill, paprika, cumin, black pepper, and salt. Mix well until all ingredients are combined.

Assemble the Rolls: Place a cabbage leaf on a flat surface. Place about 1-2 tablespoons of the filling in the center of the leaf. Fold in the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a roll. Repeat this process with the remaining leaves and filling.

Simmer the Rolls: In the same large pot, arrange the cabbage rolls tightly, seam-side down, in layers. You can line the bottom of the pot with leftover cabbage scraps to prevent sticking. Dissolve 1 tablespoon of tomato paste in 4 cups of water and pour over the cabbage rolls. The liquid should almost cover the rolls; add more water if needed. Place a heatproof plate on top of the rolls to prevent them from unwrapping during cooking.

Cook: Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the rice is cooked and the cabbage is tender. Check the liquid level occasionally and add more water if necessary.

Serve: Remove the pot from the heat and let the rolls rest for 10 minutes before serving. Drizzle with lemon juice before serving.