Zeytinyagli Lahana Sarma – Cabbage Rolls In Olive Oil

While I was in college, in Sydney, away from home, the idea of cabbage rolls in olive oil or  manti (sorta Turkish ravioli) would always bring that homesickness monster out which would torment me for a few hours once it stroke. Those few hours would then result in attempts of making one of the core traditional dishes of Turkish cuisine. None would turn out perfect, not even close, thanks to the ingredient quality! Still, it would be enough to calm me for a few months until another homesickness attack arrived. Last week, thinking of those days, I felt very grateful for being able to find the perfect cabbages for rolling these gorgeous sarma in the picture. No veins, lots of thin large leaves which beautifully held the rice filling… What more could I ask for? Here is how I made the sarma:

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