This sarma is made by filling red cabbage leaves with leftover bulgur pilaf and briefly simmering them in olive oil — a quick, economical spin on the classic stuffed-leaf dish. Red cabbage's faint tang is balanced by pine nuts and currants.
Separate the red cabbage leaves one by one and blanch them in boiling water for 2 minutes to soften; flatten the tough centre rib with a thin knife.
Soften the onion in olive oil until it turns pink, then add the pine nuts and currants. Stir in the leftover bulgur pilaf, the salt and half the lemon juice.
Place a spoonful of filling on each leaf and roll tightly. Arrange the rolls in a pot, add the remaining olive oil and lemon juice with enough water to cover, and simmer for 10 minutes over low heat.
Let the rolls cool for 10 minutes until they reach room temperature; they can be packed cold in a lunchbox.
Don't blanch the leaves too long — over-softened leaves tear easily while rolling. Allergens: contains wheat (gluten, bulgur); if packing these for lunch, let them cool fully to room temperature first.
If you don't have leftover bulgur pilaf, you can steep half a cup of bulgur in 2 cups of water for 10 minutes and let it cool to get the same amount of filling.
Admin DadaGastro · verified in test kitchenElimde kalan bulgur pilavı olmadığı için sıfırdan bulgur pişirmem gerekiyor, bu durumda miktarı nasıl ayarlamalıyım? Pişmiş hâlde 2 su bardağı kadarının tarifteki miktara denk geldiğini düşünüyorum ama emin olamadım.
Evet, 2 su bardağı pişmiş bulgur tam olarak tarifteki miktarla aynı; sıfırdan pişirirken sadece soğumasını bekleyin çünkü sıcak bulgur yaprakları yumuşatıp yırtabilir.
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