Dolmeh Kalam

Description

Stuffed cabbage leaves with sweet-sour sauce. This is an Iranian version of Stuffed cabbage leaves

Ingredients

• 18 leaves cabbage
• water
• 750 g finely ground beef or ground lamb
• 1 onion, finely chopped
• ¼ cup short-grain rice
• ¼ cup parsley, finely chopped
• 2 tablespoons coriander, finely chopped
• 1 teaspoon turmeric
• salt
• fresh ground black pepper
• ½ cup brown sugar
• ½ cup cider vinegar

Procedures

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 section [ribs], only removing the lower portion.
6. Combine the mince with onion, rice, herbs and turmeric.
7. Add 1½ 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.