Why You’ll Love This Recipe
Savory cabbage rolls, or lahana sarması as they are known in Turkey, are a comforting dish that captures the essence of traditional home cooking. Tender cabbage leaves are carefully rolled around a flavorful filling of rice, herbs, and spices, then simmered until soft and infused with savory richness. This dish embodies the warmth of Turkish hospitality and is often served during family gatherings or special occasions. What I love most about these cabbage rolls is their versatility: they can be made vegetarian with fragrant rice and herbs, or with minced meat for a heartier option. I once experimented with a drizzle of yogurt sauce on top, and it added a tangy creaminess that balanced the spices perfectly. Whether you prepare them for a festive table or a cozy dinner at home, these cabbage rolls will impress with their aromatic flavors and rustic charm.
Turkish Delight: Savory Cabbage Rolls, Bursting with Flavor
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Halal
Description
A traditional Turkish dish featuring tender cabbage leaves stuffed with a savory mixture of rice, ground meat, herbs, and spices, then simmered in a tomato-based sauce until bursting with flavor.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef or lamb
- 1 cup rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon (optional)
- Salt and black pepper, to taste
- 3 tbsp olive oil
- 2 cups chicken or vegetable broth
- Juice of 1 lemon
Instructions
- Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch them for 2–3 minutes until pliable. Drain and set aside.
- In a mixing bowl, combine ground meat, rice, onion, garlic, 1 tbsp tomato paste, parsley, dill, paprika, cumin, cinnamon, salt, and pepper. Mix until well combined.
- Place 2–3 tablespoons of filling onto the center of each cabbage leaf. Fold in the sides and roll tightly.
- Arrange rolls seam-side down in a large pot. Mix remaining tomato paste with broth and lemon juice, then pour over rolls. Drizzle with olive oil.
- Place a plate over the rolls to keep them from unraveling. Cover pot and simmer over low heat for 45–55 minutes, until rice and meat are fully cooked.
- Serve warm, garnished with extra dill or parsley, and a side of yogurt if desired.
Notes
- For a vegetarian version, substitute ground meat with mushrooms, lentils, or extra rice.
- These rolls taste even better the next day as flavors meld together.
- You can prepare and freeze uncooked rolls for up to 2 months.
- Serve with a drizzle of olive oil and lemon juice for authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Turkish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cabbage leaves – The base of the dish, blanched cabbage leaves serve as delicate wrappers for the filling. Their tender texture makes them perfect for rolling.
Rice – Provides the main body of the filling, absorbing the flavors of herbs, spices, and cooking juices while keeping the rolls soft and satisfying.
Ground beef or lamb – Adds heartiness and protein, creating a richer and more filling version of this dish.
Onion – Finely chopped onions add natural sweetness and depth to the filling and sauce.
Garlic – A small but essential addition that enhances the overall flavor and aroma of the filling.
Tomato paste – Infuses the filling and sauce with bold, tangy richness, tying all the flavors together.
Olive oil – Used both in the filling and for drizzling before cooking, olive oil adds a luscious richness to the rolls.
Parsley – Fresh parsley brings brightness and a fresh herbal note to the rice filling.
Mint – Dried or fresh mint adds a subtle coolness and traditional Turkish flavor.
Paprika – Provides a gentle warmth and color that enhances both the filling and sauce.
Salt and black pepper – Essential for balancing flavors and seasoning the dish to perfection.
Lemon juice – A splash of lemon at the end brightens the rolls and balances the richness with refreshing acidity.
Directions
Start by bringing a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch them in boiling water for a few minutes until softened, then drain and let cool.
In a mixing bowl, combine rice, ground meat (if using), onion, garlic, parsley, mint, paprika, salt, and pepper. Add tomato paste and a drizzle of olive oil, mixing until everything is well incorporated.
Take one cabbage leaf, place a spoonful of filling near the stem end, fold in the sides, and roll tightly. Continue until all filling and leaves are used.
Arrange the rolls snugly in a wide pot, seam-side down. Mix water with a little tomato paste and olive oil, then pour over the rolls until partially covered. Place a plate on top to keep them from unrolling during cooking.
Simmer over low heat for 45–55 minutes until the rice and meat are cooked through and the cabbage is tender. Squeeze lemon juice over the finished rolls before serving.
Servings and timing
This recipe serves 6 people generously. Preparation takes about 30 minutes, and cooking requires around 50 minutes, totaling approximately 1 hour and 20 minutes.
Storage/reheating
Leftover cabbage rolls keep well in the refrigerator for up to 4 days. Store them in an airtight container with some of their cooking liquid to prevent drying. For reheating, warm gently on the stove with a splash of water or sauce. These rolls also freeze well—just thaw overnight in the refrigerator before reheating.
Variations and Customizations
Vegetarian version – Skip the meat and use a mix of rice, onions, herbs, and spices for a lighter option.
With lentils – Add cooked lentils to the rice filling for a hearty plant-based protein boost.
Spicy style – Incorporate red pepper flakes or chili powder for extra heat.
Sauce topping – Serve with garlicky yogurt or a drizzle of tahini sauce for added creaminess.
Herb-forward – Increase parsley and mint for a fresher, more aromatic version.
Tomato-rich – Add chopped tomatoes to the filling for a juicier interior.
Bulgur swap – Replace rice with bulgur wheat for a nutty flavor and chewy texture.
Stuffed grape leaves variation – Use the same filling to prepare smaller, bite-sized grape leaf rolls.
Mediterranean twist – Add cinnamon or allspice for a warm, fragrant depth often found in regional variations.
Layered version – Instead of rolling, layer cabbage leaves and filling in a casserole dish for an easier, deconstructed approach.
FAQs
Can I make cabbage rolls in advance?
Yes, you can assemble them ahead and cook when ready to serve.
Do I have to use meat in the filling?
No, they are delicious with just rice, herbs, and spices.
Can I freeze cabbage rolls?
Yes, freeze cooked or uncooked rolls tightly wrapped for up to 2 months.
Why place a plate on top while cooking?
It keeps the rolls from unraveling as they simmer.
What’s the best cabbage to use?
Green cabbage works best, as its leaves are sturdy yet tender when cooked.
Can I substitute bulgur for rice?
Yes, bulgur adds a nutty taste and works beautifully in this recipe.
How do I prevent the rolls from being too watery?
Avoid overfilling with rice and ensure rolls are tightly packed in the pot.
Should I peel the cabbage leaves before blanching?
Yes, peeling individual leaves helps them cook evenly and roll easily.
What sauce pairs well with these rolls?
Yogurt with garlic or tahini sauce pairs perfectly.
Are cabbage rolls gluten-free?
Yes, when prepared with rice, they are naturally gluten-free.
Conclusion
Turkish cabbage rolls are a celebration of flavor, tradition, and comfort. The tender leaves wrapped around a fragrant filling create a dish that is both rustic and elegant. Whether you make them with meat for a hearty main or keep them vegetarian for a lighter meal, they deliver the same satisfying blend of herbs, spices, and savory goodness. Their versatility allows endless customization, making them suitable for different diets and tastes. Serve them with yogurt or simply as they are, and you’ll find they bring warmth and joy to the table every time.
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