Turkish · Lunch · Dinner
Turkish Cabbage Rolls with Rice and Lean Beef
Etli Lahana Sarması
Tender cabbage leaves wrapped around a lightly spiced filling of lean beef, rice, onion and herbs, then gently simmered in a tangy tomato and lemon broth. A comforting Turkish favourite made lighter with lean mince and just a little olive oil.
- Prep
- 40 min
- Cook
- 65 min
- Total
- 105 min
- Serves
- 4
Calories come from: Carbs 45% · Fat 27% · Protein 28%
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Ingredients
For 4 servings- 1 medium head1,200 gWhite cabbage
- 3 litres3,000 gWater for blanching
- 400 gLean ground beef (95% lean)
- 2/3 cup120 gShort-grain white rice, rinsed
- 1 medium110 gOnion, finely grated
- 1/2 cup15 gFresh flat-leaf parsley, finely chopped
- 2 tbsp32 gTomato paste
- 2 tbsp27 gOlive oil
- 1 tspDried mint
- 1 tspRed pepper flakes (pul biber)
- 1/2 tspGround black pepper
- 1 tsp6 gSalt
- 2 cups500 gWater for simmering
- 2 tbsp30 gLemon juice
Steps
- 1
Bring the 3 litres of blanching water to a boil in a large pot.
- 2
Cut out the cabbage core with a small knife, cutting a cone shape deep into the head.
- 3
Lower the whole cabbage into the boiling water, core side down, and cook for about 10 minutes until the outer leaves soften.
- 4
Lift the cabbage out, peel off the softened leaves, and return the head to the water for a few more minutes if the inner leaves are still stiff.
- 5
Let the leaves cool, then shave down the thick central rib of each leaf with a knife so it rolls easily. Cut large leaves in half along the rib.
- 6
In a bowl, mix the beef, rinsed rice, grated onion, parsley, 1 tbsp of the tomato paste, 1 tbsp of the olive oil, the mint, red pepper flakes, black pepper and salt until evenly combined.
- 7
Line the bottom of a wide, heavy pot with any torn or small leaves to stop the rolls sticking.
- 8
Place a heaped tablespoon of filling near the base of a leaf, fold in the sides and roll up firmly but not too tightly, as the rice will expand.
- 9
Arrange the rolls seam side down in snug layers in the pot.
- 10
Whisk the remaining 1 tbsp tomato paste and 1 tbsp olive oil with the 500 ml simmering water and the lemon juice, then pour over the rolls.
- 11
Set a small heatproof plate on top of the rolls to keep them in place.
- 12
Bring to a boil, then cover, reduce the heat to low and simmer for 45–50 minutes until the rice is tender and the beef is cooked through to 71 °C / 160 °F.
- 13
Rest the pot off the heat for 10 minutes before serving warm with the pan juices.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the beef with an extra 1/3 cup rice plus cooked green lentils and finely chopped walnuts, keeping the same herbs and spices.
- Use ground turkey or chicken instead of lean beef for a different flavour, and cook until the filling reaches 74 °C / 165 °F.
- Swap the white rice for medium-grain or coarse bulgur if you don't need it gluten-free, noting bulgur is wheat and makes the dish no longer gluten-free.
- If you can't find pul biber, use a mix of sweet paprika and a small pinch of chilli flakes.
Storage
Refrigerate leftover rolls with their juices in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. They can be frozen for up to 2 months, though the cabbage softens a little after thawing.
Make ahead
Blanch and trim the cabbage leaves and mix the filling up to a day ahead, keeping both covered in the fridge, then roll and simmer when ready. The cooked rolls also reheat well, so you can make the whole dish a day in advance.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,361 g) | Per 100 g | |
|---|---|---|
| Calories | 403 kcal | 30 kcal |
| Protein | 28.1 g | 2.1 g |
| Carbohydrates | 46.6 g | 3.4 g |
| of which sugars | 12 g | 0.9 g |
| Fiber | 9.6 g | 0.7 g |
| Fat | 12.4 g | 0.9 g |
| of which saturated | 3.3 g | 0.2 g |
| Sodium | 746 mg | 55 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
