There's a lot of cabbage rolls but one of the most delicious cabbage dishes is: lahana sarmasi. That's rice-filled white cabbage rolls. What's special about this is that the rice is seasoned incredibly deliciously. I really look forward to people from the kikimunity recreating this dish who don't have any connection to this dish. You're going to love it! The great thing is that they're not only delicious but they also keep you satisfied all day. We make a pot and it keeps for 3 days (just store them in the fridge and reheat them).

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▶️ Difficulty level: medium
▶️ Preparation time: 1,5 hours (additionally up to 2 hours of cooking and resting time)

I N G R E D I E N T S:
1 large or 2 medium sized white cabbages
280 g of long grain rice (Pirinc)
3 large onions
A pinch of paprika flakes (pul biber)
1 tbsp of tomato paste (30 g)
1 tbsp of paprika paste (30 g)
0,5 tsp of pepper
1,5 heaping tsp of dried mint leaves
1 heaping tsp of cumin
1 tsp of sumac
2 tbsp of chopped parsley
2 tbsp of chopped dill
120 g of olive oil
2 tsp of salt

Also:
1 tbsp of paprika paste
40 g of olive oil
350 - 450 ml of water (as seen in the video 1 cm above the cabbage rolls)

For the yogurt:
400 g of yogurt, e.g. 3,5% r 10% fat content
0,5 tsp of salt
1 clove of garlic

If you have any more questions, feel free to leave them down in the comments so I can answer them. 🌿
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