Lahana Sarma Recipe
Cabbage leaves stuffed with rice, meat, pepper, onion & herbs
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Ingredients
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Stuffed Cabbage Ingredients
Method
Preparation Steps
- 1
Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 2 minutes or until the outer leaves are pliable. Remove the cabbage and let it cool. Peel off around 12 leaves and trim the thick vein at the base of each leaf.
- 2
Make the Filling
In a mixing bowl, combine the ground meat, uncooked rice, chopped onion, chopped red bell pepper, parsley, dill, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- 3
Stuff the Cabbage Leaves
Place a cabbage leaf on a flat surface, add about 2 tablespoons of the filling at the base of the leaf, fold the sides over the filling, and roll it up tightly from the base to the tip. Repeat for all leaves.
- 4
Cook the Sarma
In a large pot, spread some of the leftover cabbage leaves on the bottom to prevent sticking. Place the stuffed cabbage rolls seam side down in the pot. Mix the tomato paste with the water or broth and pour it over the cabbage rolls. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours until the rice and meat are cooked through.
- 5
Serve
Once cooked, carefully transfer the cabbage rolls to a serving platter. Serve hot, optionally with a dollop of yogurt on the side.
