Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet-sour Sauce) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is an Iranian version of Stuffed cabbage leaves Ingredients:
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 |
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.
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