Cabbage Börek (Lahana Böreği)

Wash half a head of white cabbage and boil it leaf by leaf, then drain. Once boiled, finely chop the leaves. Add 2 eggs, 1 water glass of grated kaşar cheese, half a water glass of crumbled white cheese, 3 tablespoons of flour, 1 dessert spoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of Aleppo pepper flakes, then mix everything together. Grease the bottom of a non-stick pan and, once it is hot, pour in the prepared mixture and press it down with a spoon. When the bottom is golden, flip it over with the help of a lid and fry the other side until golden as well. Serve hot. Enjoy!

Cooking Tip

If you are on a diet or watching your calories, you can make this recipe using lentil flour instead of regular flour and fill up with almost no calories.

About This Recipe

Cabbage is a member of the Brassicaceae family, a fall and winter vegetable with large, thick leaves that comes in many varieties.

The cabbage we consume today is derived from Brassica oleracea, a wild cabbage native to the southwestern regions of Europe. Cabbage can withstand harsh winter frosts and has broad leaves. Several of its varieties are cultivated in the Mediterranean region and surrounding countries. Cabbage thrives in cool, rainy, and humid climates. It has been one of the most beloved winter vegetables throughout history. Cabbage juice, traditionally used as a diuretic, is also known to be beneficial for ulcers, anemia, and hoarseness.

For those who say they want to eat börek without worry until they are full — we hear you loud and clear! We have prepared our Cabbage Börek (Lahana Böreği) recipe, also known as the "obesity börek," just for you. You should also definitely try our Olive Oil Cabbage Sarma (Zeytinyağlı Lahana Sarması) recipe sometime. Bon appétit!