Wrapped Cabbage Leaves with Olive oil

Sample Dishes from Turkish Cuisine

Wrapped Cabbage Leaves with Olive oil (Zeytinyağlı Lahana Sarması)

Preparation

Remove core of cabbage. Seperate leaves. Heat salted water in a large saucepan. Bring to boil. Add cabbage leaves. Simmer for 3-4 minutes or until tender. Remove from liquid; drain. Complete volume of liquid to 2 1/4 cups. Set aside. Combine fınely chopped onions and pinenuts in a saucepan. Add oil. Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add salt, sugar and 1 1/3 cups of reserved liquid; stir. Sprinkle currants over. Cover and simmer for 10-15 minutes; drain. Remove from heat. Let stand covered for 10 minutes. Stir in fınely chopped herbs. Season with spices. Sprinkle with lemon juice. Toss slightly. Cut cabbage leaves into 2-3 pieces. Remove hard stems in center. Place 1 tablespoon of fılling over wrong sides of cabbage leaves. Fold sides over fılling. Roll into oblongs 2 1/2 cm (1 inch) in diameter and 5-6 cm (2-2 1/2 inch) long. Spread hard stems of cabbage, and stems of parsley and dill on bottom of a shallow saucepan. Arrange wrapped cabbage leaves in saucepan. Heat remaining reserved liquid. Add to wrapped vegetable. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with lemon slices. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is usually prepared during winter months in the west, south and southeast regions. It is served as a side dish. A very tasty cold dish for buffet dinners and a favorite appetizer a cocktail parties.