Cabbage Rolls with Chestnuts in Olive Oil

(Zeytinyagli Kestaneli Lahana Sarmasi - Bursa)

1 medium size white cabbage
1 1/2 cup water
1/4 cup extra virgin olive oil

Filling:
1 cup rice, washed and drained
4 medium onions, chopped
1/2 cup extra virgin olive oil
5 tbsp sugar
250 gr chestnuts, grilled, peeled, chopped
2 tbsp pine nuts
1 tbsp currant
1 tbsp dry mint
1 tsp allspice
1 tsp cinnamon
1 cup hot water
Salt

Fill a large pot halfway with water with salt and boil. Cut off the leaves and cook for about 4-5 minutes and drain.

Saute the onion with olive oil for about 5 minutes. Add the rice, sugar, pine nuts, chestnuts, currant, mint, allspice, cinnamon and salt. Saute at low heat until the rice looks almost see-through. Then add the hot water, stir. Cover and cook until all the water evaporates, stirring occasionally at low heat. Put aside and let it cool down.

Cut off the hard part in the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a tablespoon to put filling on each leaf ( picture). First fold over the top, then the two sides and roll to close it up.

Pour in 1 1/2 cup of water and 1/4 cup olive oil from the side of pot. Cover and cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down.

After the "Cabbage Rolls with Chestnuts in Olive Oil" cool down, place them on a serving dish. Serve chilled or at room temperature with lemon wedges.

*Ottoman Kitchen

"Dolma" is a Turkish word which means "stuffed" in English. You can make "dolma" with pepper, tomato, zucchini, eggplant, fish, apple, etc.

"Sarma" is also a Turkish word means "rolled up" in English. You can make sarma with grape or mulberry, cherry, cabbage, swiss chard, kale, bean's leaves, etc.

So, sarma shouldn't be called dolma, they are different:)