Font -  Font +

Wrapped Cabbage Leaves with Olive oil

Sample Dishes from Turkish Cuisine

Wrapped Cabbage Leaves with Olive oil (Zeytinyağlı Lahana Sarması)

Cabbage1 medium size1.5 kg
Water2 2/3 cup530 gr
Salt3 teaspoon18 gr
Onion6 large size600 gr
Olive Oil3/4 cup150 gr
Pinenut2 tablespoon20 gr
Rice1 1/3 cup240 gr
Sugar2 teaspoon8 gr
Currant2 tablespoon20 gr
Parsley 1 small bunch40 gr
Dill1 small bunch30 gr
Mint1 1/2 tablespoon2 gr
Cinnamon3/4 teaspoon1.5 gr
Black Pepper3/4 teaspoon1.5 gr
Allspice1/2 teaspoon1 gr
Lemon juice2 tablespoon20 gr
lemon1 medium size100 gr


Remove core of cabbage. Seperate leaves. Heat salted water in a large saucepan. Bring to boil. Add cabbage leaves. Simmer for 3-4 minutes or until tender. Remove from liquid; drain. Complete volume of liquid to 2 1/4 cups. Set aside. Combine fınely chopped onions and pinenuts in a saucepan. Add oil. Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add salt, sugar and 1 1/3 cups of reserved liquid; stir. Sprinkle currants over. Cover and simmer for 10-15 minutes; drain. Remove from heat. Let stand covered for 10 minutes. Stir in fınely chopped herbs. Season with spices. Sprinkle with lemon juice. Toss slightly. Cut cabbage leaves into 2-3 pieces. Remove hard stems in center. Place 1 tablespoon of fılling over wrong sides of cabbage leaves. Fold sides over fılling. Roll into oblongs 2 1/2 cm (1 inch) in diameter and 5-6 cm (2-2 1/2 inch) long. Spread hard stems of cabbage, and stems of parsley and dill on bottom of a shallow saucepan. Arrange wrapped cabbage leaves in saucepan. Heat remaining reserved liquid. Add to wrapped vegetable. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with lemon slices. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy473 cal
Protein6,7 g
Fat27,7 g
Carbohydrates53 g
Calcium123 mg
Iron2,59 mg
Phosphorus140 mg
Zinc2 mg
Sodium1149 mg
Vitamin A893 iu
Thiamine0,16 mg
Riboflavin0,12 mg
Niacin1,51 mg
Vitamin C14 mg
Cholesterol0 mg

Regional Characteristics:

It is usually prepared during winter months in the west, south and southeast regions. It is served as a side dish. A very tasty cold dish for buffet dinners and a favorite appetizer a cocktail parties.