Dolmeh Kalam

Description
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
 * 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. Do not overcook.
 * 3) Drain in a colander.
 * 4) Cut out the thick secion[ribs], only removing the lower portion.
 * 5) Combine the mince with Onion, rice, herbs and turmeric.
 * 6) Add 1 1/2 tsp salt and pepper to taste.
 * 7) Divide mixture into 18 portions.
 * 8) spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
 * 9) Roll once, fold in the sides and roll up into a firm package.
 * 10) Repeat with remaining ingredients.
 * 11) Line a heavy pan with cabbage trimmings or a well washed outer leaf.
 * 12) Pack rolls in close together in layers.
 * 13) Add 1 cup cold water and invert a heavy plate over the rolls.
 * 14) cover, bring to a simmer and cook gently for 45 minutes.
 * 15) Blend Sugar and vinegar and add to pan. tilt pan to blend liquids.
 * 16) Cover and cook for a further 30 minutes.

Serve with chelou or flat bread.