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Wrapped Cabbage with Ground Meat

Sample Dishes from Turkish Cuisine

Wrapped Cabbage with Ground Meat (Etli Lahana Sarması)

Cabbage1 medium size1800 gr
Water2 1/3 cup465 gr
Salt1 1/2 teaspoon9 gr
Rice2/5 cup75 gr
Onion2 medium size120 gr
Parsley 1 bunch60 gr
Ground Meat (medium fat)1 3/4 cup300 gr
Tomato paste1 tablespoon10 gr
Black Pepper1/2 teaspoon1 gr
Mint1 tablespoon1.3 gr
Margarine1 tablespoon10 gr


Remove core of cabbage. Seperate leaves: Simmer in salted water for 3-4 minutes. Remove from pan, reserving liquid. Drain. Set aside. Combine ground meat, rice, finely chopped onion and parsley, tomato paste, mint, salt and pepper. Add water, mixing thoroughly. Cut cabbage leaves into 2 pieces. remove hard stem in center. Place 1 tablespoon of fılling on wrong side of each leaf. Fold two sides over fılling. Roll into oblong shaped sarmas about 2-2 1/2 cm (1 inch) in diameter and 5-6 cm (2-2 1/2 inch) long. Spread torn cabbage leaves on bottom of a shallow saucepan. Arrange sarmas in pan side by side. Heat reserved liquid. Add to sarmas. Cover and simmer for 45 minutes or until cabbage and rice are tender. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy232 cal
Protein11,4 g
Fat12,4 g
Carbohydrates19,4 g
Calcium92 mg
Iron1,92 mg
Phosphorus136 mg
Zinc3 mg
Sodium654 mg
Vitamin A732 iu
Thiamine0,15 mg
Riboflavin0,18 mg
Niacin3,61 mg
Vitamin C37 mg
Cholesterol35 mg

Regional Characteristics:

It is cooked throughout the country in winter and served for lunch or supper as a main dish after soup. In some rural areas, precooked green lentil and bulgur are used instead of meat and rice.