WOOD FIRE WONDERS

Cabbage LeavesWrapping (Lahana Sarmasi)

Ingredients

  • One whole medium-large savoy cabbage (it is recommended since its leaves are easily separated down to the inner layers)
  • The identical ingredients given previously for “Wrapped Grape Vine Leaves”

Preparation and Cooking

  • After separating the savoy cabbage leaves from the core of a whole cabbage, blanch them in boiling water for 5-10 min (or more until softened).
  • Carefully remove the leaves and drain, then use scissors to remove the middle thick leaf veins (ribs). Note that the outer layers of leaves and the hard, crunchy middle ribs can be used as layers in the clay pot. Note that any pliable leaf pieces can be combined to form a wrapped leaf.
  • Prepare the filling as in the previous recipe, “Wrapped Grape Vine Leaves”.
  • To assemble the wraps, lay a cabbage leaf on a clean surface with the stem side closest to you and place a 1-2 tbsp of filling in the center of the leaf, near the stem edge. Then fold the stem end of the leaf over the filling, followed by the left and right sides of the leaf, and roll the leaf away from you, forming a tight cylinder shape.
  • In a suitable clay pot, layer any leftover and thick cabbage leaves and the ribs at the bottom to prevent sticking. Then arrange the wrapped cabbage rolls seam-side down, packing them snugly in a single layer or multiple layers if needed, and cover the top layer with unused cabbage leaves and/or a heatproof plate on top to keep them from unraveling during cooking.
  • Pour a mixture of water and fresh tomato sauce over the pot, enough to cover them. Note that optionally, add a drizzle of olive oil and lemon juice for extra flavour.
  • Close the lid and place it inside the wood fired oven in Area C, E or H, and cook the dish at a lower temperature (100-150°C) for a longer period (1-2 hours) to achieve a flavoursome outcome.
  • Allow the wrapped-leaves to cool in the clay pot, and then transfer to a serving platter and serve with a dollop of yogurt and a sprinkle of fresh parsley or dill.

Hints and Comments

Since outer layers of the cabbages are harder it is recommended to used them in the bottom, intermediate and top layers.