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

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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Separate the leaves carefully from the head of the cabbage.
  • blanch in boiling water for about 5 minutes until limp.
  • Do not overcook.
  • Drain in a colander.
  • Cut out the thick secion[ribs], only removing the lower portion.
  • Combine the mince with onion, rice, herbs and turmeric.
  • Add 1 1/2 tsp salt and pepper to taste.
  • Divide mixture into 18 portions.
  • spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
  • Roll once, fold in the sides and roll up into a firm package.
  • Repeat with remaining ingredients.
  • Line a heavy pan with cabbage trimmings or a well washed outer leaf.
  • Pack rolls in close together in layers.
  • Add 1 cup cold water and invert a heavy plate over the rolls.
  • cover, bring to a simmer and cook gently for 45 minutes.
  • Blend sugar and vinegar and add to pan.
  • tilt pan to blend liquids.
  • Cover and cook for a further 30 minutes.
  • Serve with chelou or flat bread.
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