Stuffed Cabbage in Turkish Lahana Dolma
1 cup rice ( basmati long grain )
1 Napa cabbage
1 can tuna ( 5 oz can = 142gr )
1 can Tomato sauce ( 10 ounce )
1 small onion, chopped
2 tbsp olive oil
1 tsp dried dill
1 tsp Italian spice
1 tsp paprika
1/4 tsp ground black pepper
1/2 tsp salt
1 tbsp currant
For cooking rice 1/2 cup of water
For cooking ‘dolma’ 2 cups of hot water
How to make Lahana Dolma?
In a large size frying pan put olive oil and fried the onion. Add currants, tuna fish and tomato sauce. Stir together in low heat. Then add all seasonings and rice. Pour 1/2 cup of water. Cook in low heat until rice is a little crunchy.
Meanwhile wash cabbage leaves. Soak into large deep pot. Let it cook about 15 minutes. Make sure that do not over cook. It has to stay crunchy. The drain the water, prepare the cabbage leaves for folding. In a large plate, put one leaf a time, filly about 1 or 2 tbsp rice mixture. That depends ob leaf size, do not put too much rice. It can explode when it is cooking. Fold the leaf tightly. Put into a deep pot in order. When all the leaves are put in the pot, add hot water on top and cook about 10 minutes.
Serve with a spoon of yogurt next to it or diced Pepper Jack cheese if you like.