Dolmeh Kalam (stuffed Cabbage Leaves With Sweet-sour Sauce)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 18 leaves cabbage
• water
• 750 g finely ground beef or 750 g ground lamb
• 1 onion, finely chopped
• 1/4 cup short-grain rice
• 1/4 cup parsley, finely chopped
• 2 tablespoons coriander, finely chopped
• 1 teaspoon turmeric
• salt
• fresh ground black pepper
• 1/2 cup brown sugar
• 1/2 cup cider vinegar

Recipe

• 1 separate the leaves carefully from the head of the cabbage.
• 2 blanch in boiling water for about 5 minutes until limp.
• 3 do not overcook.
• 4 drain in a colander.
• 5 cut out the thick secion[ribs], only removing the lower portion.
• 6 combine the mince with onion, rice, herbs and turmeric.
• 7 add 1 1/2 tsp salt and pepper to taste.
• 8 divide mixture into 18 portions.
• 9 spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
• 10 roll once, fold in the sides and roll up into a firm package.
• 11 repeat with remaining ingredients.
• 12 line a heavy pan with cabbage trimmings or a well washed outer leaf.
• 13 pack rolls in close together in layers.
• 14 add 1 cup cold water and invert a heavy plate over the rolls.
• 15 cover, bring to a simmer and cook gently for 45 minutes.
• 16 blend sugar and vinegar and add to pan.
• 17 tilt pan to blend liquids.
• 18 cover and cook for a further 30 minutes.
• 19 serve with chelou or flat bread.