Go Back
–+ servings
Turkish Cabbage rolls served with lemon slices
Print Recipe
5 from 3 votes

Stuffed Cabbage Rolls Recipe

This Stuffed Cabbage Rolls recipe, also known as Lahana Sarmasi, is a Turkish classic made by wrapping tender cabbage leaves around a spiced beef and bulgur filling.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean, Middle Eastern, Turkish
Diet: Low Lactose
Servings: 6 people
Calories: 350kcal
Author: Ayla Clulee

Ingredients

  • 1 head very large cabbage
  • 14 oz ground lamb, beef or a mixture (400 grams)
  • 1 cup bulgur (200 grams)
  • 2 medium finely diced onions
  • 1 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon flaked chilli
  • ½ cup chopped parsley
  • 2 tablespoon chopped fresh dill
  • 1 teaspoon dried mint
  • ½ cup tap water

For the Cooking Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • 2 cups water (500 ml)
US Customary - Metric

Instructions

Prepare the Cabbage Leaves

  • Remove the first outer layer of cabbage leaves as they are mostly tough and with dirt. Cut the core out using a sharp knife, going as deep as you can.
  • Place the cabbage in a large pot of boiling water for 8 to 10 minutes or until slightly soften and loosen the leaves until pliable. Avoid overcooking the leaves as it will be difficult to roll them. Save the hard stalk or the hard middle part of the cabbage leaves as they are delicious in Kapuska (Turkish Cabbage Stew).
  • Alternatively, you can peel off the cabbage leaves and blanch them in batches for a few minutes until they are slightly softened and pliable.
  • Transfer the cabbage to a strainer and let them cool down until it is easy to handle.
  • Separate the leaves and proceed to prepare the filling.

Prepare the Filling

  • Place the ground meat, diced onions, bulgur, tomato and pepper paste, salt, flaked chili, freshly ground pepper, chopped herbs, dried mint, olive oil, and ½ cup of tap water in a large bowl.
  • Mix them well using a spoon or your hands.

Roll the Cabbage Leaves

  • Cut the cabbage leaves into reasonable sizes that you can roll (check the pictures above as a guide).
  • Prepare a Dutch oven or a heavy-based pan by covering the bottom with the tough cabbage stems or any discarded leaves to avoid the dolmas burning or sticking. Alternatively, you can use sliced tomatoes or lamb chops.
  • Take a piece of cabbage and place it on a flat surface or a cutting board, coarse side up.
  • Add about one tablespoon of the meat and bulgur stuffing to the end of the leaf closest to you.
  • Roll up the cabbage leaf to completely cover the stuffing. Fold in the sides as you roll.
  • Gently squeeze the rolled cabbage leaves to secure them. Don’t roll them too tight, as the bulgur needs space to expand while cooking.
  • Repeat with the remaining cabbage leaves.
  • As you roll the stuffed cabbage, add them to your prepared Dutch oven or heavy-based pan to form layers of cabbage rolls.

Prepare the Sauce and Cook the Dolmas

  • In a saucepan, combine olive oil, tomato paste, and salt, add in the hot water and bring it to a boil. Remove from the heat. 
  • Pour the sauce over the stuffed cabbage leaves.
  • Put the lid on, place the pan over medium heat, and bring it to a boil.
  • Lower the heat and gently simmer for about 45 minutes until most of the sauce has been absorbed completely and the bulgur filling is cooked through. Also, make sure the leaves are super tender and yellowish in color.
  • Check from time to time if there is any water left and if cabbage leaves need to cook more, add more hot water little by little each time if necessary. 
  • Allow the stuffed cabbage leaves to rest for half an hour in the Dutch Oven to absorb any remaining liquid before serving the dish.

Video

Notes

  • If you have leftover filling after finishing the cabbage leaves, use it to stuff other vegetables, or cook it in a pan with the cabbage trimmings, similar to Kapuska.
  • Don't overstuff the leaves, the rice expands as it cooks.
  • Trim the thick center vein from each leaf before filling it, it's the main reason leaves tear while rolling.
  • Shock the blanched leaves in cold water right after boiling to stop the cooking and keep them from turning a dull yellow.
  • You can freeze raw cabbage leaves instead of boiling them: wrap the whole cabbage in plastic wrap and freeze for a few days, then thaw, the leaves soften naturally.
  • Let the cooked rolls rest for 30 to 45 minutes before serving so they firm up and hold together.
  • For a vegan version, use the same rice-based filling as Yaprak Sarma (Stuffed Grape Leaves) instead of the meat and bulgur filling.
  • To store: keep leftovers in an airtight container in the fridge for up to 5 days.
  • To freeze: freeze the cooked rolls in an airtight container for up to 3 months.
  • Make ahead: cook the rolls up to 2 days in advance and refrigerate, the flavors deepen overnight, then reheat gently on low heat with a splash of water.
  • Serve warm with a squeeze of lemon alongside a cooling yogurt side or a bright salad.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 1091mg | Potassium: 652mg | Fiber: 9g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 66mg | Calcium: 103mg | Iron: 3mg