I need english recipes for kıymalı sarması and lahana sarması. I can only find turkish recipes, which makes it really hard for me. I roughly know how it's made but I'm not sure about the amount of spices etc. Where can I find them?

Lahana sarması (TR) or Lahanodolmades (GR)
(Stuffed Cabbage leaves)

Ingredients
1 whole cabbage
1 kgr minced beef
1/2 c long grain rice (Carolina)
3 medium onions, chopped
parsley and dill, chopped
2 tbsp butter
2 white eggs
salt and pepper
for the sauce :
3 tbsp flour
2 tbsp butter
1 c milk
2 egg yolks
lemon juice

Preparation
Have the cabbage poached in boiling water for
approximately 5-10 minutes. Then place it in
the strainer and drain. Meanwhile, mix the
minced meat with the rice (which has already
been washed), the chopped onion - parsley -
dill, the 2 whites of eggs and add salt and
pepper, thus making the stuffing. Put in each
piece of cabbage leave one tbsp of the
stuffing and roll the leave (not too tight).

In the casserol’s bottom put some cabbage
leaves and then put the rolled cabbage leaves
on top of these. Season with salt and pepper,
put some butter and cover them with few
leaves, adding water till the rolled leaves
are covered. Cover the casserole and simmer
in low temperature for about 1 hour.

In a smaller pot melt the butter and add the
flour and mix them up. Add hot milk and some
of the stuffed leaves’ stock and stir
continuously till you have a reduced sauce.
Add the egg yolks and lemon juice and let the
sauce boil for 1-2 more minutes. Serve the
stuffed cabbage leaves with this sauce on top
of them.



tips (by me ) :
- Instead of 1kgr beef, put two different kinds of chopped meat, like 750gr beef and 250gr lamp (or pork, if you eat it)
- Instead of using 3 onions, put 1 or 2 onions and 5-6 fresh green onions
- Use olive oil for the stuffing, instead of butter. But use butter for the sause. Olive oil would make it look horrible
- You can saute the incredients for the stuffing (it makes the dish twice delicious) in the following order:
old onions
fresh onions
chopped meat
parsley etc
In the end, turn the heat off and add the rice.
- Place a rather heavy plate on top to keep them from opening as they boil

this is great..i love this!

Sorry to say this, but it looks just disgust!

To be honest I have never seen it with sauce before. I'll make it without that because I don't think I'd like the consistency.
This dish is really good unless you eat too much of it. The way I have seen it done is with different things such as peppers and aubergines so it won't all be cabbage.

Thanks for the recipe! I just needed to know how to mix the "kiyma"

I havent seen it with the sauce before either..but cannot wait to make it for tea tomorrow.

i just LOVEEE stuffed cabbage leaves
they are delish
yummmooooooo
but it needs quiet a long time to get done
and i never saw it with the sauce too but i would love to try it
the white sauce is really good