Created on December 9th, 2025 at 01:59 pm
A comforting and flavorful dish that warms the heart
Turkish-style cabbage rolls, or “lahana sarma,” offer a delightful blend of flavors and textures that resonate with comfort. These rolls are made with tender cabbage leaves wrapped around a savory mixture of rice, ground meat, and fragrant spices. As they simmer, the aroma fills the kitchen, evoking a sense of warmth and nostalgia. Each bite brings together the earthiness of the cabbage, the richness of the filling, and the aromatic herbs, creating a dish that is not only filling but also deeply satisfying.
What makes these cabbage rolls special is their layered flavors and the heartiness that comes from slow cooking. The cabbage becomes tender and silky against the backdrop of the savory filling, creating a textural contrast that’s both pleasing and comforting. Perfect for cozy evenings or family gatherings, this dish embodies the essence of home cooking.
Why This Dish Belongs in Your Rotation
Turkish-style cabbage rolls shine not only in flavor but also in their versatility. The balance of spices invites you to explore various variations, whether using different types of meat or making them vegetarian with lentils or chickpeas. They are warm, hearty, and comforting, perfect for both colder months and potluck dinners.
One of the best aspects of cabbage rolls is their ability to improve with time. The flavors deepen as they sit, making leftovers taste even better the next day. Enjoy them chilled or reheated; they are just as satisfying. Pair them with a dollop of yogurt or a simple side salad for a balanced meal.
Time Breakdown
This recipe is straightforward and can fit into busy schedules. Most of the work involves simple prep, and once the rolls are stuffed, the cooking is hands-off.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
Ingredients List
- 1 medium head of green cabbage
- 1 lb (≈450 g) ground beef or lamb (or a mix)
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (sweet or smoked)
- 1 tsp dried mint
- 1 tsp ground cumin
- ¼ cup olive oil (for the filling and cooking)
- 2 cups tomato sauce or crushed tomatoes
- 1 cup water
- Optional: plain yogurt for serving
- Optional: fresh parsley, chopped for garnish
Kitchen Tools
This recipe requires only a few basic tools, keeping your cooking experience pleasant and efficient.
- Large pot
- Large mixing bowl
- Wooden spoon
- Casserole dish or baking tray
- Measuring cups
Step-by-Step Instructions
Begin by preparing the cabbage. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water. Blanch the cabbage for about 5 minutes until the outer leaves are tender. Remove and let cool before peeling off the leaves.
In a mixing bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, salt, black pepper, paprika, dried mint, and cumin. Mix well until all ingredients are incorporated. The filling will have a slightly sticky, cohesive texture.
Lay a cabbage leaf flat on a clean surface. Place a generous spoonful of the filling at the base of the leaf. Carefully fold in the sides and roll it up tightly. Repeat this process with the remaining leaves and filling.
Preheat your oven to 350°F (175°C). In a large baking dish, spread a layer of tomato sauce or crushed tomatoes on the bottom. Arrange the cabbage rolls seam-side down in the dish, packing them snugly together.
Pour the remaining tomato sauce over the rolls and add water to the dish. Drizzle with olive oil. Cover the dish tightly with aluminum foil to keep the steam in. Bake for about 45 minutes until the cabbage is tender and the filling is cooked through.
Once cooked, let the cabbage rolls sit for a few minutes before serving. This allows the flavors to meld beautifully. Serve warm with a dollop of yogurt and a sprinkle of fresh parsley if desired.
Pro Tips
- For a deeper flavor, consider adding a splash of lemon juice to the filling mixture.
- If you have leftover cabbage, you can chop it and add it to the filling for extra moisture and flavor.
- Allow the rolls to rest in the sauce for a while before serving; this enhances the overall taste.
- These cabbage rolls are great for meal prep and freeze well, making them perfect for busy weeknights.
Simple Comfort, Big Flavor
Turkish-style cabbage rolls offer a comforting meal that brings warmth to any table. The blend of spices and hearty filling makes for a dish that is both satisfying and nourishing. With their straightforward preparation and ability to improve with time, these rolls are a perfect addition to your repertoire. Keep this recipe close for those days when you seek comfort without complexity.
What to Serve With Turkish-Style Cabbage Rolls
These cabbage rolls pair beautifully with a variety of sides that complement their rich flavors. A simple green salad with a light vinaigrette provides a refreshing contrast to the savory rolls. The crispness of the salad balances the warmth of the filling.
For a traditional touch, serve the cabbage rolls alongside a bowl of thick plain yogurt. The creaminess of the yogurt enhances the dish and brings a cooling element that pairs well with the spices.
If you’re looking to add a bit more substance, consider serving them with a side of pilaf. The nutty flavor of the rice will harmonize with the cabbage rolls while keeping the meal robust and fulfilling.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Fat | 15 g |
| Carbohydrates | 40 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 450 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Turkish-Style Cabbage Rolls
Ingredients
For the Cabbage Rolls
- 1 medium head green cabbage Blanched to make leaves pliable.
- 1 lb ground beef or lamb Can use a mix of both.
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (sweet or smoked)
- 1 tsp dried mint
- 1 tsp ground cumin
- ¼ cup olive oil For the filling and cooking.
- 2 cups tomato sauce or crushed tomatoes
- 1 cup water
- optional: plain yogurt for serving For garnishing.
- optional: fresh parsley, chopped for garnish
Instructions
Prepare the Cabbage
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water. Blanch the cabbage for about 5 minutes until the outer leaves are tender. Remove and let cool before peeling off the leaves.
Make the Filling
- In a mixing bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, salt, black pepper, paprika, dried mint, and cumin. Mix well until all ingredients are incorporated.
Stuff the Cabbage Leaves
- Lay a cabbage leaf flat on a clean surface. Place a generous spoonful of the filling at the base of the leaf. Carefully fold in the sides and roll it up tightly. Repeat this process with the remaining leaves and filling.
Bake the Cabbage Rolls
- Preheat your oven to 350°F (175°C). In a large baking dish, spread a layer of tomato sauce or crushed tomatoes on the bottom. Arrange the cabbage rolls seam-side down in the dish, packing them snugly together.
- Pour the remaining tomato sauce over the rolls and add water to the dish. Drizzle with olive oil. Cover the dish tightly with aluminum foil to keep the steam in. Bake for about 45 minutes until the cabbage is tender and the filling is cooked through.
Serve
- Once cooked, let the cabbage rolls sit for a few minutes before serving. Serve warm with a dollop of yogurt and a sprinkle of fresh parsley if desired.
Notes
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