Turkish Stuffed (Napa) Cabbage Rolls

If you ask me what the ultimate Turkish comfort food is, my answer will always be lahana sarması. Tender cabbage leaves stuffed with a delicious mixture of minced meat, rice, bulgur, tomatoes, onions and spices, slowly cooked in a tomato sauce and served with plenty of yoghurt. Honestly, nothing beats it! And since it's officially lahana sarması season, I thought it was the perfect time to share my version with you.

• 

• 

For this recipe, I'm using napa cabbage (Chinese cabbage) instead of regular white cabbage. I personally find it so much easier to work with because the leaves are softer and easier to roll. And trust me, when you're making a whole pot of sarma, anything that makes the process easier is a win. I also made this recipe using my Kenwood Cooking Chef XL, which I've been wanting to try for such a long time!

I'll tell you more about that below, because I also have a little gift for you. 👀🎁

Click here if you already want to know more about the gift

Ingredients

For the cabbage rolls

• 1 large napa cabbage (Chinese cabbage)

• 300 g minced meat (beef or a mixture of beef and lamb)

• 2 small onions, finely chopped

• 3 small to medium tomatoes, blended until smooth

• About half a cup of fine bulgur

• About 2 cups of rice, washed and drained

• Pul biber (Turkish red pepper flakes)

• Dried mint

• Sumac

• Black pepper

• Salt

• Olive oil

• Red pepper paste (biber salçası), optional

For the sauce

• Tomato paste

• Pul biber

• Water

To serve

• Plain or Turkish yoghurt

Note: I usually make the filling by feel, especially when it comes to the rice, bulgur and spices. You can adjust the quantities to your preference. The important thing is to have a well-seasoned, moist filling.

How to Make Lahana Sarması

Prepare the Stuffing

1. Finely chop the onions and blend the tomatoes until smooth using a food processor.

2. Add approximately 300 g of minced meat to your mixing bowl, followed by the washed rice, fine bulgur, pul biber, dried mint, sumac, black pepper and salt.

3. Add the chopped onions, blended tomatoes, red pepper paste and a little olive oil.

4. Mix everything on a low setting until all the ingredients are well combined. I used the mixing function of my Kenwood Cooking Chef XL for this step, but you can mix it by hand or with your own mixer.

5. Transfer the stuffing to a separate bowl and place it in the fridge while preparing the cabbage.

Prepare the Cabbage

1. Carefully separate the napa cabbage leaves and rinse them thoroughly.

2. Cut off the thick, hard bottom parts of the leaves, but don't throw them away! We'll use them later.

3. Add the cabbage leaves to boiling water and cook for approximately 12 minutes, or until softened and flexible. I used the boiling function of my Kenwood Cooking Chef XL with the splash guard attached.

4. Rinse the softened cabbage leaves with cold water and drain well. You can also just use a regular pot and boil water in it. You don't necessarily need the Cooking Chef for this (it just makes everything easier).

Roll the Lahana Sarması

1. Place a cabbage leaf flat on your work surface and add a small amount of stuffing near the bottom.

2. Fold the sides inward and roll the leaf into a snug little parcel. Don't roll too tightly, as the rice and bulgur will expand during cooking.

3. Repeat until you've used all the stuffing and cabbage leaves. Don't worry if they're not all perfectly shaped!

Prepare the Pot & Sauce

1. Grab a wide, shallow pot and arrange the reserved thick cabbage pieces across the bottom to prevent the sarma from sticking or burning.

2. Arrange the cabbage rolls on top, seam-side down, packing them closely together.

3. Mix the tomato paste, pul biber, a little olive oil and water in a separate bowl until combined.

4. Pour the sauce evenly over the cabbage rolls, making sure the liquid reaches approximately the top of the rolls.

5. Place a heatproof plate upside down directly on top of the cabbage rolls to keep them in place while cooking.

Cook & Serve

1. Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low.

2. Cover the pot and cook gently until the cabbage is tender and the rice, bulgur and minced meat are fully cooked. Add a little hot water if needed during cooking.

3. Remove from the heat and let the lahana sarması rest for a few minutes.

4. Serve warm with plenty of Turkish yoghurt on the side. Afiyet olsun!

A Little Kitchen Upgrade: My Kenwood Cooking Chef XL

I have to tell you something: I've wanted to try the Kenwood Cooking Chef XL for such a long time, so I was genuinely excited to finally use it in my kitchen!

What makes this machine especially interesting to me is that it's not just a stand mixer. It also has a cooking function, meaning you can mix and heat ingredients in the same bowl.

For this lahana sarması recipe, I used it for several steps:

• Mixing: Combining the minced meat, rice, bulgur, vegetables and spices into a filling.

• Boiling: Softening the cabbage leaves using the cooking function.

I especially loved being able to use both the mixing and boiling functions while preparing one of my favourite traditional recipes. And considering how much preparation goes into making homemade sarma, having a machine that can help with several steps is something I really appreciate!

🎁 A Special Kenwood Gift for You!

Now for the exciting part! I also have a little surprise for you, thanks to Kenwood! If you've been thinking about getting a Kenwood or adding accessories to the machine you already own, I have two special offers for you!

🎁 20% OFF Kenwood accessories

Use my code SERRAMOON to get 20% off accessories on Kenwood's European websites (any website works!!)

🎁 3 FREE accessories with the Cooking Chef XL

If you purchase a Kenwood Cooking Chef XL, you can receive 3 FREE accessories with my code SERRAMOON.

And we're not talking about a tiny gift here… those accessories represent approximately €600 in value! 🤯

Simply visit your country's official Kenwood website and use my code SERRAMOON to take advantage of the applicable offer. Offers are subject to Kenwood's promotional terms, eligibility and availability.

My Tips for the Best Homemade Lahana Sarması

• Use napa cabbage if you're a beginner. It's softer, easier to roll and requires less effort than traditional white cabbage.

• Don't throw away the cabbage trimmings. They make the perfect protective layer at the bottom of your pot.

• Don't overfill the leaves. Remember that the rice and bulgur expand as they cook.

• Keep the rolls snug. Arranging them closely together and placing a plate on top helps prevent them from opening.

• Don't skip the yoghurt! For me, lahana sarması just isn't complete without a generous spoonful of yoghurt.

  
  

A final note

There are so many different ways to prepare lahana sarması, and every family has its own little variations. This is simply the version I love making at home.

It's comforting, full of flavour and absolutely worth the time it takes to roll each little cabbage leaf.

If you make my recipe, please let me know how it turns out! I love seeing your creations.

And if you'd like more information about my Kenwood Cooking Chef XL or the special offer, feel free to leave a comment on any of my social media (IG, TikTok or YouTube).