Dolmeh Kalam

Description
Stuffed cabbage leaves with sweet-sour sauce. 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
 * 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 section [ribs], only removing the lower portion.
 * 6) Combine the mince with onion, rice, herbs and turmeric.
 * 7) Add 1½ 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.