Lahana Sarması (Cabbage Rolls) with Rice and Spices

Flavorful cabbage leaves stuffed with a rice, ground meat (optional), herb, and spice mixture, simmered in a tangy tomato broth. A classic Turkish comfort food.

Prep Time

30 minutes

Total Time

90 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.51/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Soup•Bread

Cuisine:

British

Main Ingredient:

Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1largeWhite Cabbage(About 2-3 pounds)

£0.80

1lbGround Meat (Beef or Lamb)(Optional, can be omitted for a vegetarian version)

£4.50

1cupLong Grain Rice(Uncooked)

£0.40

1mediumOnion(Finely chopped)

£0.30

0.5cupFresh Parsley(Finely chopped)

£0.60

0.3cupFresh Mint(Finely chopped)

£0.70

2tablespoonsTomato Paste

£0.20

0.3cupOlive Oil

£0.40

1teaspoonDried Mint

£0.10

1teaspoonDried Dill

£0.15

1teaspoonPaprika

£0.10

0.5teaspoonCumin

£0.10

0.5teaspoonBlack Pepper

£0.05

1teaspoonSalt(Or to taste)

£0.05

4cupsWater(For the broth)

1tablespoonTomato Paste (Broth)

£0.10

1Lemon(Juiced, for serving)

£0.50

Total Cost

£9.05

£1.51 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
Serve: Remove the pot from the heat and let the rolls rest for 10 minutes before serving. Drizzle with lemon juice before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

35g

13% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

If you don't have fresh mint or dill, you can use only dried, but the fresh herbs add a brighter flavor.

You can add a pinch of red pepper flakes to the filling for a spicier flavor.

For a richer flavor, you can drizzle olive oil over the rolls before simmering.

Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Some people like to add a spoonful of bulgur to the rice mixture for added texture.

Cooking Equipment

Large Pot

Large Bowl

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If you don't have fresh mint or dill, you can use only dried, but the fresh herbs add a brighter flavor.

You can add a pinch of red pepper flakes to the filling for a spicier flavor.

For a richer flavor, you can drizzle olive oil over the rolls before simmering.

Leftovers can be stored in the refrigerator for up to 3 days and reheated.

Some people like to add a spoonful of bulgur to the rice mixture for added texture.

Lahana Sarması (Cabbage Rolls) with Rice and Spices

Ingredients

Instructions