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

 * 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.