Ingredients
-
18
-
-
750
-
1
-
1/4
-
1/4
-
2
-
1
-
-
-
1/2
-
1/2
-
-
-
Directions
Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet-sour Sauce), This is an Iranian version of Stuffed cabbage leaves, This is an Iranian version of Stuffed cabbage leaves
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Steps
|
1
Done
|
Separate the Leaves Carefully from the Head of the Cabbage. |
|
2
Done
|
Blanch in Boiling Water For About 5 Minutes Until Limp. |
|
3
Done
|
Do not Overcook. |
|
4
Done
|
Drain in a Colander. |
|
5
Done
|
Cut Out the Thick Secion[ribs], Only Removing the Lower Portion. |
|
6
Done
|
Combine the Mince With Onion, Rice, Herbs and Turmeric. |
|
7
Done
|
Add 1 1/2 Tsp Salt and Pepper to Taste. |
|
8
Done
|
Divide Mixture Into 18 Portions. |
|
9
Done
|
Spread a Cabbage Leaf Flat on the Work Surface and Place One Filling Portion on the Base of the Leaf. |
|
10
Done
|
Roll Once, Fold in the Sides and Roll Up Into a Firm Package. |
|
11
Done
|
Repeat With Remaining Ingredients. |
|
12
Done
|
Line a Heavy Pan With Cabbage Trimmings or a Well Washed Outer Leaf. |
|
13
Done
|
Pack Rolls in Close Together in Layers. |
|
14
Done
|
Add 1 Cup Cold Water and Invert a Heavy Plate Over the Rolls. |
|
15
Done
|
Cover, Bring to a Simmer and Cook Gently For 45 Minutes. |
