Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet-sour Sauce)

Ingredients

• 18 leaves cabbage
• water
• 750 g finely ground beef or 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

Directions

1. 1

   Separate the leaves carefully from the head of the cabbage.

2. 2

   blanch in boiling water for about 5 minutes until limp.

3. 3

   Do not overcook.

4. 4

   Drain in a colander.

5. 5

   Cut out the thick secion[ribs], only removing the lower portion.

6. 6

   Combine the mince with onion, rice, herbs and turmeric.

7. 7

   Add 1 1/2 tsp salt and pepper to taste.

8. 8

   Divide mixture into 18 portions.

9. 9

   spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.

10. 10

    Roll once, fold in the sides and roll up into a firm package.

11. 11

    Repeat with remaining ingredients.

12. 12

    Line a heavy pan with cabbage trimmings or a well washed outer leaf.

13. 13

    Pack rolls in close together in layers.

14. 14

    Add 1 cup cold water and invert a heavy plate over the rolls.

15. 15

    cover, bring to a simmer and cook gently for 45 minutes.

16. 16

    Blend sugar and vinegar and add to pan.

17. 17

    tilt pan to blend liquids.

18. 18

    Cover and cook for a further 30 minutes.

19. 19

    Serve with chelou or flat bread.