Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet-Sour Sauce)

Time

Prep 20 min · Cook 90 min · 110 min total

Difficulty

medium

1. 1

   Separate the leaves carefully from the head of the cabbage. Blanch in boiling water for about 5 minutes until limp.

   5 min
2. 2

   Do not overcook. Drain in a colander. Cut out the thick secion[ribs], only removing the lower portion.

3. 3

   Combine the mince with onion, rice, herbs and turmeric. Add 1 1/2 tsp salt and pepper to taste.

4. 4

   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.

5. 5

   Roll once, fold in the sides and roll up into a firm package. Repeat with remaining ingredients.

6. 6

   Line a heavy pan with cabbage trimmings or a well washed outer leaf. Pack rolls in close together in layers.

7. 7

   Add 1 cup cold water and invert a heavy plate over the rolls. Cover, bring to a simmer and cook gently for 45 minutes.

   45 min
8. 8

   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.

   30 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.