The Black Sea's Own Stuffed Rolls
Karalahana Sarması is a traditional dish made by wrapping the leaves of black cabbage (karalahana), widely grown throughout Samsun and the surrounding Black Sea provinces, around a filling of rice, minced meat, and spices.
Preparation
The black cabbage leaves are briefly boiled to soften them, then rolled thinly around a mixture of rice, onion, tomato paste, and spices. Simmered slowly in their own juices, the rolls carry the slightly bitter, characteristic flavor of black cabbage.
Serving and Local Significance
Usually served with garlicky yogurt, karalahana sarması is a fixture on Samsun's tables during the winter months. As black cabbage is a cold-hardy vegetable well suited to the Black Sea climate, this dish has long remained a constant in the region's cuisine.
Black Cabbage Rolls (Karalahana Sarması) at Home
Ingredients
- Black cabbage leaves
- Rice
- Minced meat (optional)
- Onion
- Tomato paste
- Garlicky yogurt
- 1
Boil the black cabbage leaves briefly to soften them.
- 2
Mix rice, minced meat, onion, and tomato paste to make the filling.
- 3
Place the filling on the leaves and roll them thinly.
- 4
Simmer over low heat and serve with garlicky yogurt.