Zeytinyagli Lahana Sarma (Turkish Cabbage Rolls with Rice and Herbs)
Tender cabbage leaves wrapped around lemony, herby rice, simmered in olive oil and tomato. Lovely served cold as meze or warm for supper.
- Time1 hr 45
- LevelMedium
- Costabout £0.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cut out the cabbage core. Simmer the whole cabbage in a large pan of water for 8 minutes, peeling off the outer leaves with tongs as they soften. Drain and cool.
8 min - 2
Soften the onions in 2 tbsp of the oil for 8 minutes. Add 1 tbsp of the tomato purée and the grated tomatoes and cook for 3 minutes.
8 min - 3
Off the heat, stir in the rinsed rice, dill, parsley, mint, chilli, allspice, 1 tsp of the salt and the pepper.
- 4
Trim the thick stalk from each leaf. Put a heaped tablespoon of filling at the stalk end, fold in the sides and roll up tightly like a small cigar. Cut very big leaves in half first.
- 5
Line a wide pan with spare leaves and pack the rolls in snugly, seam side down. Mix the water, remaining oil, purée, salt and the lemon juice and pour it over.
- 6
Put a heatproof plate on top to hold the rolls down. Cover and simmer gently for 50 minutes, until the rice is cooked and the cabbage is silky.
50 min - 7
Cool in the pan for 15 minutes. Serve warm or cold, with extra lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.