ETLI LAHANA DOLMASI RECIPE – Turkish Cabbage Rolls With Ground Beef

Music: Yemen Türküsü – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I’d like to share with you, my version of LAHANA DOLMASI (cabbage rolls) recipe. It is amazingly delicious and one of our favourite dishes during the winter. You can also use the same filling to prepare yaprak sarma (grape leaf rolls) or stuffed bell peppers, tomatoes, eggplants and zucchinis.

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14-15 cabbage leaves
For The Filling:
250 gr. (1/2 pound) ground beef
1 large onion (finely diced)
1/2 cup uncooked rice
2 real tablespoonful tomato paste
1 tbsp dry mint flakes
1 cup fresh parsley and dill (chopped)
Olive oil
A pinch of granulated sugar
Salt & black pepper
Plain yogurt, to serve with

Let stand the whole cabbage for a few days uncovered, to peel off the leaves easily. (even for up to a month)
Make some cuts where outer leaves attached to the core.
Remove the outer leaves, then using a knife remove the entire core
from the head.
Carefully peel off the leaves, discard any thick ribs and reserve for salads or ‘Borscht soup’.
Fill a large pot with water then bring to a boil over medium high heat.
Add a pinch of salt.
Reduce the heat to medium low and carefully add the leaves, making sure they are all submerged.
Turn off the heat, cover and let stand for 15 minutes.
Meanwhile, combine ground beaf, onion, rice and chopped veggies in a bowl for the filling.
Add 1 tbsp tomato paste, dry mint flakes, 1/2 tsp salt and a pinch of black pepper.
Gently knead, until well combined.
Drain the softened cabbage leaves and place one at a time on the
working surface.
Take the pot you will use for cooking and cover the bottom with parts of cabbage you could not stuff.
Place a large spoonful filling on the bottom of each cabbage leave, fold the sides and roll up.
Place cabbage rolls into the pot, seam side down.
If cabbage leaves are too big, cut them in half along the rib.
Repeat until all of the mix is used.
You may store it overnight in the refrigerator and cook it the next day.
When ready to cook, drizzle 2-3 tbsp olive oil on top of the rolls.
In a bowl, combine 2 1/2 cups of hot water and 1 tbsp tomato paste.
Add 1/2 tsp or to taste salt, a pinch of black pepper and 1/2 tsp sugar, mix.
Totally optional but you may add some lemon zest, if desired.
Gently pour the sauce over the cabbage rolls.
Place a small plate on top and bring to a boil over medium high heat.
Then reduce heat to medium low, cover and cook for about 30 minutes.
Traditionally rolls are served with some yogurt on top, and I also like to add chopped fresh dill into it.
After 30 minutes, check for doneness.
Just to make sure, I like to eat one roll, each time I cook dolma :)
Cook little longer if needed, I cooked for another 5 minutes.
Place 3-4 rolls into a serving dish, drizzle 2-3 tbsp yogurt on top
and serve hot.

READY :) Thank You For Watching!
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