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

Missy Wombat's Note:

This is an Iranian version of Stuffed cabbage leaves

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

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

Directions:

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.