Lahana Dolma Easy Recipe – Authentic Turkish Cabbage Rolls with Rice – a must-try!

Homemade Turkish-Style Stuffed Cabbage Rolls

🧺 Ingredients

🥬 Main ingredient:
– 2 heads of white cabbage (about 2 kg)

🍚 For the filling:
– 1 cup rice (about 200 g – I used baldo rice, washed and soaked in warm water for 30 minutes)
– ½ cup fine bulgur
– 2 large onions (finely chopped or processed)
– 1 tea glass vegetable oil (about 100 ml)
– 25 ml warm water
– ½ tea glass pomegranate molasses (optional – for a tangy note)
– 2 tbsp mixed tomato and pepper paste
– 1 tbsp dried mint
– 1 tsp cumin
– 1 tsp black pepper
– 1 tsp sweet paprika
– 1 tbsp salt
– Some chopped parsley

You can adjust the amounts of spices and salt to your taste.

🍅 For the sauce:
– 2 cups hot water
– 1 tbsp mixed tomato and pepper paste
– 2 tbsp butter

👩‍🍳 Preparing the filling
1. Place rice, bulgur, onions, tomato-pepper paste, spices, salt, oil, warm water, pomegranate molasses, and parsley in a large bowl.
2. Mix everything thoroughly.
3. Let the mixture rest for 10–15 minutes.

🥬 Preparing the cabbage
1. Carefully remove the core of the cabbage.
2. Separate the leaves one by one.
3. Blanch the leaves in boiling water for 1–2 minutes. Don’t overcook or the leaves will tear; undercooked leaves remain tough.
4. Immediately place the blanched leaves in cold water.
5. Cut off the thick leaf veins and lay them at the bottom of the pot (so the rolls don’t burn).
6. Don’t roll the cabbage too tightly, as the rice will expand while cooking. Layer evenly in the pot.

🍲 Cooking
1. Distribute butter pieces evenly over the rolls.
2. Mix the tomato-pepper paste with hot water and pour over the rolls.
3. Place a heat-resistant plate on the rolls to keep them from unraveling while cooking.
4. Cook on high heat for 5 minutes, then continue on medium heat for about 30–35 minutes.
5. Remove from heat and let stand, covered, for another 15 minutes.

Serving suggestion:
Serve with yogurt, garlic, and mint – or drizzle with lemon juice for a fresh touch.

Content
0:00 Rolling the cabbage rolls
0:46 Steaming the cabbage
2:10 The dolma rice filling
4:03 Cutting and filling the dolma leaves
6:01 Cooking in the pot
8:20 Dolma serving suggestion

#turkishfood #cabbage #lahanadolması #sarma

Hello friends! Welcome back! We used pointed cabbage today, but
round cabbage works well too. First, we make a cut at the bottom
so the hot water can flow in. This makes it easier for the
individual sheets to separate. We would be thrilled if you
subscribe or leave a like! Let the pointed cabbage sit in hot
water for a few minutes. Then carefully try to peel off the
leaves. We’ll set the inner core aside,
as these sheets are too small. Place the leaves in cold water so
they become firmer when rolled. Bulgur (you can find the amounts in
the description) Jasmin rice that we briefly
boiled in hot water Chopped onions Parsley Tomato-Pepper Paste Mint, salt, black pepper, chili,
cumin Pomegranate syrup Olive oil Mix well without pressing too hard A little water Cut the leaves into even pieces. For the first layer, we use the
remaining leaves. Butter Dissolve tomato-pepper paste in
hot water To keep the rolls together,
we place a plate inside. Simmer for 40 minutes on low to
medium heat. Let it sit covered for another
15 minutes. Thank you for watching and see you
next time!