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Lachanodolmades, also known as Sarma, is a dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat. It is found in the cuisines of the former Ottoman Empire as well as those of Central Europe and Central Asia.

Minced meat (usually beef, pork, veal, or a combination thereof, but also lamb, goat, sausage and various bird meat such as duck and goose), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large plant leaves, which may be cabbage (fresh or pickled), chard, sorrel, vine leaf (fresh or pickled) or broadleaf plantain leaves. The combination is then boiled for several hours. While specific recipes vary across the region, it is uniformly recognized that the best cooking method is slow boiling in large clay pots.


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Sarma (food),

Lahanodolmades (Stuffed Cabbage with Avgolemono),

Cabbage rolls - lahanodolmades (Λαχανοντολμάδες),

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4 people recommend this dish.
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