Dolmeh kalam

Dolmeh kalam

Stuffed cabbage leaves with sweet-sour sauce

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 cabbage, to give 18 leaves
750g finely minced beef or lamb
1 large onion, finely chopped
55g shortgrain white rice
3 tablespoons flat-leaf parsley, finely chopped
2 tablespoons coriander, finely chopped
1 teaspoon ground turmeric
1 1/2 teaspoons salt
freshly ground black pepper, to season
95g brown sugar
125ml cider vinegar

Method

  1. Carefully separate the leaves from the head of cabbage. You will need 18 leaves, although larger leaves may be halved and counted as two.
  2. Blanch the leaves in a large saucepan of boiling water for 5 minutes, or until limp — do not overcook. Drain, then cut away the lower portion of the thick, white central rib.
  3. Combine the meat in a mixing bowl with the onion, rice, herbs and turmeric. Season with salt and pepper. Divide the mixture into 18 portions.
  4. Spread a cabbage leaf flat on a work surface and place one portion of the filling on the base of the leaf. Roll once, fold in the sides, then roll up into a firm package. Repeat with the remaining ingredients.
  5. Line a heavy-based saucepan with the cabbage trimmings or a well-washed outer leaf. Pack the rolls in close together, stacking them in layers. Add 250 ml cold water and invert a heavy plate over the rolls. Cover, bring to simmering point, then simmer gently for 45 minutes.
  6. Combine the sugar and vinegar and add to the pan. Tilt the pan to blend the liquids. Cover and cook for a further 30 minutes.
  7. Serve with chelou or flat bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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