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 ==
# 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 section [ribs], only removing the lower portion.
# Combine the mince with onion, rice, herbs and turmeric.
# Add 1½ 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. 
__NOTOC__
Category:Ground beef Recipes
Category:Cabbage Recipes
Category:Ground lamb Recipes
Category:Meat appetizer Recipes
Category:Persian Appetizers
Category:Persian Meat Dishes
Category:Recipes that need photos
Category:Short-grain rice Recipes
Category:Onion Recipes
Category:Parsley Recipes