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Stuffed Cabbage with Lentil

Sample Dishes from Turkish Cuisine



Stuffed Cabbage with Lentil (Mercimekli Lahana Sarması)

IngredientsMeasureAmount
Green lentil1/2 cup85 gr
Water3 1/2 cup700 gr
Cabbage1 small size1 kg
Parsley 1 bunch60 gr
Onion1 large size110 gr
Bulgur (fine)1/2 cup80 gr
Tomato paste2 tablespoon20 gr
Salt2 teaspoon12 gr
Mint1 tablespoon1.3 gr
Black Pepper1/2 teaspoon1 gr
Oil1/3 cup60 gr

Preparation

Soak lentils overnight with 1 cup of water. Cook with 1/2 cup of water for 30 minutes or until tender. Set aside. Simmer cabbage leaves in 1 1/2 cups of salted water for 3-4 minutes; drain. Reserve liquid. Combine lentils, bulgur, chopped onions and parsley, tomatoe paste, salt and spices, mixing thoroughly. Spread one leaf on a board with wrong side up. Place 1 tablespoonfull fılling on each leaf. Fold two sides over fılling and wrap loosely. Arrange in a shallow pan. Add oil and reserved liquid. Cover and simmer for 45 minutes or until cabbage and bulgur are tender. Serve hot or cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy240 cal
Protein7,8 g
Fat10,7 g
Carbohydrates31,2 g
Calcium116 mg
Iron3,06 mg
Phosphorus157 mg
Zinc2 mg
Sodium793 mg
Vitamin A732 iu
Thiamine0,17 mg
Riboflavin0,15 mg
Niacin1,57 mg
Vitamin C44 mg
Cholesterol0 mg

Regional Characteristics:

It is a southern dish popular especially in rural areas. It is served with yogurt.