Stuffed Cabbage with Lentil
Sample Dishes from Turkish Cuisine
Stuffed Cabbage with Lentil (Mercimekli Lahana
Sarması)
| Ingredients | Measure | Amount |
| Green lentil | 1/2 cup | 85 gr |
| Water | 3 1/2 cup | 700 gr |
| Cabbage | 1 small size | 1 kg |
| Parsley | 1 bunch | 60 gr |
| Onion | 1 large size | 110 gr |
| Bulgur (fine) | 1/2 cup | 80 gr |
| Tomato paste | 2 tablespoon | 20 gr |
| Salt | 2 teaspoon | 12 gr |
| Mint | 1 tablespoon | 1.3 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Oil | 1/3 cup | 60 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)
| Energy | 240 cal |
| Protein | 7,8 g |
| Fat | 10,7 g |
| Carbohydrates | 31,2 g |
| Calcium | 116 mg |
| Iron | 3,06 mg |
| Phosphorus | 157 mg |
| Zinc | 2 mg |
| Sodium | 793 mg |
| Vitamin A | 732 iu |
| Thiamine | 0,17 mg |
| Riboflavin | 0,15 mg |
| Niacin | 1,57 mg |
| Vitamin C | 44 mg |
| Cholesterol | 0 mg |
Regional Characteristics:
It is a southern
dish popular especially in rural areas. It is served with yogurt.