Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, September 30, 2013

Stuffed Cabbage Rolls with Vegetable in Olive Oil

(Zeytinyağlı Sebzeli Lahana Sarma - Turhal - Black Sea Region)

Stuffed Cabbage Rolls with Vegetable in Olive Oil
1 medium-size white cabbage
Mix hot water with;
1/4 cup extra virgin olive oil and
2 tbsp crushed tomatoes, canned

3/4 cup Turkish bulgur, medium grain, soak into the hot water, drain
13-14 flat green beans, boiled for about 10 minutes, drained and finely chopped
5-6 green onions, finely chopped
1/ small Bell pepper, finely chopped
1 cubanelle pepper, finely chopped
1/4 cup parsley, finely chopped
2-3 tbsp dill, finely chopped
2 tbsp sugar
1-2 tbsp mint

1 small onion, sliced
7-8 mushrooms, cleaned, sliced
2-3 tbsp extra virgin olive oil

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

Mix all the filling ingredients with a spoon in the bowl.

Cut off the hard part at the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a teaspoon to put the filling on each leaf. First fold over the top, then the two sides and roll to close it up (picture). Place the cores at the bottom of the pot. Arrange the stuffed rolls into the pot. Mix the extra virgin olive oil and crushed tomatoes with enough water to cover the rolls and pour from the side of the pot. Cover and cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it cools down.

Meanwhile, saute the onion and mushrooms with olive oil at medium-low heat. Let it cool down.

After the "Stuffed Cabbage Rolls with Vegetable in Olive Oil" cool down, place them on a serving dish. Sprinkle the mushrooms over the top. Serve chilled or at room temperature with lemon wedges.



Post a Comment

<< Home