Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, February 29, 2008

Cabbage Rolls with Beef

(Etli Lahana Sarma)

Cabbage Rolls with Beef
1 large white Cabbage

Beef Filling:
250 g medium or regular ground beef
3/4 cup rice, washed and drained
50 ml extra virgin olive oil
1 onion, finely chopped or grated
1 1/2 tbsp red pepper paste
Salt
Pepper

3 tbsp crushed tomatoes, canned
3 tbsp butter, diced

Garnish:
1/2 lemon juice
1 tsp crushed pepper

Fill a large pot halfway with water and boil. Cut off the leaves and boil for about 4-5 minutes and drain.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard part at the centre of the leaves (core) (picture). Cut the leaves in medium sizes to fill them. Use a teaspoon to put filling on each leaf (picture). First fold over the top, then the two sides (picture) and roll to close it up (picture).

Line up all the rolls in a medium-size pot, without big holes in between. Cut the butter in small pieces and place on top. Then pour enough hot water mixed with crushed tomato into the pot. Place a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Cover and cook over medium-low heat for about 25 minutes. If necessary, add a little more hot water.

After the Rolls are cooked, lift the plate with a fork. Sprinkle crushed pepper and squeeze lemon juice all over. Cover and let it rest for 5 minutes. Serve it with lemon wedges.

3-4 servings.

Meal Ideas:
- Tomato Soup with Cream, Cigarette Borek and Mosaic Cake.

Labels:


18 Comments:

At 4:54 AM, Anonymous Anonymous said...

Looks lovely


ChovyChap 2008

 
At 12:18 PM, Anonymous Melda said...

dear binnur,

this looks fantastic..when you say crushed pepper, do you mean pul biber? :o)

salams from germany

 
At 2:57 PM, Blogger Binnur said...

Dear Melda,
Yes, it is pul biber:)
Kanada'dan sevgiler,

 
At 3:48 PM, Anonymous Melda said...

Ahaaaaaaaa :o) thank you so much!

Do you know of a börek recipe with a potato filling? my mom used to make it but i can't remember the recipe :o(

I am addicted to your website :o) the recipes are awesome and my son (10) loves your food :o)

 
At 9:25 PM, Blogger Binnur said...

Hi Melda:)
Thanks to you and your son for loving my recipes :)
I've posted Potato Cigarette Borek (Patatesli Sigara Boregi) which is under the Appetizers and Pastries sections. If you are asking Rolled Borek with Potato I haven't post it yet:)
Sevgilerimle,

 
At 4:07 PM, Anonymous Melda said...

Can't wait till you post it, sounds like it's the Börek I'm looking for :o) Thank you so much!
Hope this finds you and your family in the best of health, insha'allah! :o)

 
At 8:48 PM, Anonymous Jenifer said...

Hi Binnur
When filling with water, what do you mean by "enough"? To cover?
Thanks
Jenifer

 
At 9:34 PM, Blogger Binnur said...

Hi Jenifer ,
Yes, the water should cover the rolls. If it necessary you can add a little bit more hot water later:)
Take care,

 
At 7:24 PM, Blogger Binnur said...

Hi Mona,
Thank you, feelings are mutual:) and, I also want to thank you for the information you gave me. I sent them a message, waiting for a reply:)

 
At 8:05 PM, Anonymous Anonymous said...

Why was a size of a cabbage advised small??? It's not working, cause once you cut the hard part of the leaves, what's left is a wripped leaf, and there is no way you can wrap it around. Yeah ok. The most frustrating dinner making ever!
M

 
At 9:55 AM, Blogger Binnur said...

Hi,
Then you can use a large size cabbage. There is more than one type of cabbage all around the world. You can use whatever suits you.

 
At 6:18 PM, Anonymous Anonymous said...

I was in Serbia last year and was served this. They used pickled cabbage. Is this the same thing and does it still have the same flavor? Looks like what I had and if it's the same, I will be eating it A LOT! :)

 
At 7:29 PM, Blogger Binnur said...

Hi,
I am glad you enjoyed it but I am not sure about the flavour since they used pickled cabbage :)

 
At 1:53 PM, Anonymous Anonymous said...

Hi Binnur,Merhaba,

I am from Bosnia and as you may know a lot of our dishes are actually of Turskish oruigin. This particular dish we prepare on special occasions and celabrations and it is called SARMA in Bosnian. We also do Baklava (Bosnia version is with walnuts), Tufahije, Tulumbe, Kadaif, Halva etc. We love doing Burek which is I believe in your language Borek. I am so happy to find this site so I can make some authentic Turkish dishes. All the best to you.
Tatjana

 
At 11:19 AM, Anonymous Tetyana said...

Merhaba Binnur Abla, I really enjoy making your recipes they are always delicious,(I am from Ukraine) I got married two years ago to my now Turkish husband and to be honest I use your site almost everyday, Ive been wanting to post a comment but I was always in a rush, so thank you very much for your time and effort!!!!

 
At 5:08 PM, Blogger Hulya said...

For the people who are frustrated with using a whole cabbage, you can alwasy buy a large jar with cabbage leaves. Some international stores even carry Turkish packages ones, or Eastern Europe ones.
I have tried using a whole cabbage and did not work for me either, I think this requires a lot of practice, I have aways thought that it looked easy when watching my mom and my grandma make it.

Thanks, I love your website also, I have been using it for years.

 
At 6:47 PM, Anonymous Renee — RambleCrunch said...

Hi, Binnur.

Is it okay to put several layers of rolls in the pot?

Love your blog!

Renee :-)

 
At 11:07 PM, Blogger Binnur said...

Thank you Renee:)
You can make layers as much as you like:)

 

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