Dolmeh Kalam (Stuffed Cabbage Leaves With Sweet-Sour Sauce) - cooking recipe

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

Preparation

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.