Kara Lahana

Kara Lahana Recipe - Traditional Turkish Cabbage Dish

Region / culture: Turkey | Preparation time: 10 minutes | Cooking time: 1 hour 15 minutes | Servings: 4

Introduction

Kara Lahana is a traditional Turkish dish that combines the earthy flavors of black cabbage with hearty white beans and corn. This comforting and nutritious stew is perfect for a cozy meal on a cold day.

History

Kara Lahana has been a staple in Turkish cuisine for centuries, with its origins dating back to the Ottoman Empire. The dish was originally created as a way to make use of seasonal ingredients like black cabbage and beans, which were readily available in the region.

Ingredients

0.33 cup (60 g) dried white beans
0.33 cup (60 g) corn kernels
5 cups (1200 g) water
1 small onion (30 g)
3 tbsp (45 g) ground meat
2 tbsp (30 g) butter or margarine
2 tsp (10 g) tomato
5-6 leaves (125 g) black cabbage
2 tsp (12 g) salt
0.25 tsp (0.5 g) black pepper
0.5 tsp (1 g) red pepper

How to prepare

Soak beans and corn overnight with 2 cups of water.
Cook with remaining water in a pressure saucepan for 45-50 minutes or until tender. Set aside.
Saute chopped onion and ground meat in margarine for 10 minutes in a large saucepan, stirring until crumbly; drain.
Add tomato paste and season with salt. Bring to a boil.
Add shredded cabbage and the bean-corn mixture; stir.
Simmer for 20 minutes.
Sprinkle with spices before serving. Serve hot.

Variations

For a vegetarian version, omit the ground meat and increase the amount of beans and corn.
Add diced carrots or potatoes for extra texture and flavor.

Cooking Tips & Tricks

Soaking the beans and corn overnight helps to soften them and reduce cooking time.

- Be sure to drain the ground meat after cooking to remove excess fat.

- Adjust the amount of spices to suit your taste preferences.

Serving Suggestions

Kara Lahana is traditionally served with a side of crusty bread or rice pilaf.

Cooking Techniques

Pressure cooking the beans and corn helps to speed up the cooking process.

- Simmering the stew allows the flavors to meld together.

Ingredient Substitutions

You can use any type of beans or legumes in place of white beans.

- Butter can be used instead of margarine.

Make Ahead Tips

Kara Lahana can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Kara Lahana with a sprinkle of fresh parsley or a dollop of yogurt for a pop of color.

Pairing Recommendations

Serve Kara Lahana with a side of pickled vegetables or a simple salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Kara Lahana in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Kara Lahana contains approximately 250 calories.

Carbohydrates

Each serving of Kara Lahana contains approximately 25 grams of carbohydrates.

Fats

Each serving of Kara Lahana contains approximately 10 grams of fats.

Proteins

Each serving of Kara Lahana contains approximately 15 grams of proteins.

Vitamins and minerals

Kara Lahana is rich in vitamins A and C, as well as minerals like iron and potassium.

Alergens

Kara Lahana contains gluten from the wheat in the tomato paste. It may also contain traces of soy from the margarine.

Summary

Kara Lahana is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Kara Lahana is a delicious and nutritious Turkish stew that is perfect for a comforting meal. With its hearty beans, corn, and black cabbage, this dish is sure to warm you up from the inside out. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Kara Lahana. It was a cold winter day, and I was huddled up in my grandmother's cozy kitchen, watching her prepare this traditional Turkish dish. As I watched her expertly chop the cabbage, onion, and carrots, I knew that I had to learn how to make it myself.

My grandmother had learned the recipe from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the generations, each cook adding their own twist to make it their own. And now, it was my turn to learn the secrets of this delicious dish.

I watched as my grandmother sautéed the vegetables in olive oil, adding in the spices and tomato paste to create a rich, flavorful base. She then added in the chopped cabbage, allowing it to cook down and absorb all the delicious flavors. Finally, she stirred in some cooked rice and simmered it all together until it was perfectly tender.

As I sat down to eat the Kara Lahana, I couldn't believe how delicious it was. The flavors were perfectly balanced, with the sweetness of the cabbage and carrots complementing the savory richness of the tomato and spices. It was a dish that warmed me from the inside out, and I knew that I had to learn how to make it myself.

Over the years, I practiced making Kara Lahana over and over again, tweaking the recipe to suit my own tastes. I experimented with different spices, added in some extra vegetables, and even tried using different types of cabbage. Each time I made it, I felt closer to my grandmother and the generations of women who had come before me.

I learned that the key to a delicious Kara Lahana was patience. The dish needed time to simmer and develop its flavors, allowing the ingredients to meld together into a harmonious whole. I also discovered that the secret ingredient was love – love for the dish, love for the tradition, and love for the people who had passed it down to me.

As I continued to make Kara Lahana for my own family, I shared the recipe with friends and neighbors, spreading the joy of this traditional Turkish dish. I taught my children how to make it, passing on the knowledge and skills that had been handed down to me. And each time I cooked it, I felt a connection to my grandmother and the generations of women who had come before me.

Now, as I sit here in my own kitchen, preparing Kara Lahana for my grandchildren, I feel a sense of pride and accomplishment. I am carrying on a tradition that has been passed down through the ages, preserving a piece of my family's history for future generations to enjoy. And as I watch my grandchildren eagerly dig into their bowls of steaming hot Kara Lahana, I know that I have succeeded in passing on the love and tradition that has shaped me into the cook that I am today.