Meat Stuffed Cabbage Leaves / Etli Beyaz Lahana Sarma

IMG_1382This is one of my and my son’s favorite. Although it has the same stuffing as grape leaves, it has a totally different taste. As cabbage dolma needs to be rolled loosely they are larger rolls, doesn’t need as much time to prepare, which is great news.IMG_1340

 

Cabbage leaves are rather stiff; so you will need to separate them and boil them to be able to roll them. You should cut off the thick stems in the middle. You can also use the bottom of a glass to bang on the stems to make them flat.Cabbage stem cut

In your working place you should have the boiled cabbage leaves, the meat mixture, a knife, a glass and a flat place like a tray or a plate. IMG_1368

The rolling is similar to rolling grape leaves. You place the meat in the middle, curl the sides inward and roll.

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If the leaf is too large, cut into half and do the same thing.

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Continue until the meat mixture is finished. If you are out cabbage leaves you can always fill a tomato and add into the same pot. Cut the top of the tomato as if you are cutting the top part of an egg. Scoop out the inside of the tomato and fill in the meat mixture. Place back the part you had cut as a lid.

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Serve warm with some plain yogurt and enjoy this whole meal.

Stuffed Cabbage Leaves / Etli Beyaz Lahana Sarma
Print Recipe
Servings Prep Time
6 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20 minutes
Stuffed Cabbage Leaves / Etli Beyaz Lahana Sarma
Print Recipe
Servings Prep Time
6 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
20 minutes
Ingredients
Cabbage
Stuffing
Servings: servings
Instructions
Cabbage
  1. Boil about 3 liters of water in a pot add a table spoon of sugar.
  2. Take out the first layer of leaves and discard. Then gently peel leaves, try not to rip them. Wash the cabbage leaves.
  3. Boil all the leaves for 1-2 minutes 5-6 leaves at a time.
  4. They shouldn’t be too soft or else it will be difficult to fold/roll them
  5. Packing is the same with grape leaves; except cabbage leaves should be larger and looser.
Stuffing pilaf
  1. Peel and then chop or grate the onions. You can also use a food processor for this. Put them in a large mixing bowl. Add also the minced garlic.
  2. Grate the tomato using a food processor if you like and add to the onions.
  3. Add chopped parsley and dill.
  4. Add the minced meet.
  5. Wash well the rice, until there is no longer white water flowing under the colander. This is to make sure you get rid of all the starch of the rice. Add the rice to the meat mixture.
  6. Add the spices; salt, black pepper, red pepper flakes, and all spice. Add these to your taste. Also add a table spoons of tomato paste.
  7. Mix all either with your hands or a spoon. Make sure everything is well combined.
Rolling
  1. Choose large pot, doesn't have to be non-stick. You can also choose to use a pressure cooker.
  2. In the bottom make a protective layer with some large leaves.
  3. On your working space you should have the boiled leaves, the meat mixture, your pot and a large flat dish or a tray, a knife, a spoon.
  4. Lay a boiled cabbage leaf with the shiny part facing downwards. If it is too big cut into half. If the center stalk is too thick, cut it out.
  5. Put a table spoon of meat mixture near the stalk. First curl the sides inward and roll until the end.
  6. The roll should be somewhat loose and the roll itself is suppossed to be large.
  7. Continue until either the cabbage leaves or the meat mixture is finished.
  8. Place all the roles side by side making a circle in the pot.
  9. Add warm water and olive oil.
  10. Cover with a dish facing downwards so the rolls don't float around while cooking.
  11. Cook at high heat first. Then when the water boils, reduce the heat to medium.
  12. Cook until the leaves are cooked. For about half an hour. If there is no more water left and the leaves are not ready you may add some warm water
  13. Serve hot with plain yoğurt, sprinkled with red pepper flakes.
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