Dolmeh Kalam

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Stuffed cabbage leaves with sweet-sour sauce. This is an Iranian version of Stuffed cabbage leaves



  1. Separate the leaves carefully from the head of the cabbage.
  2. Blanch in boiling water for about 5 minutes until limp.
  3. Do not overcook.
  4. Drain in a colander.
  5. Cut out the thick section [ribs], only removing the lower portion.
  6. Combine the mince with onion, rice, herbs and turmeric.
  7. Add 1½ tsp salt and pepper to taste.
  8. Divide mixture into 18 portions.
  9. Spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
  10. Roll once, fold in the sides and roll up into a firm package.
  11. Repeat with remaining ingredients.
  12. Line a heavy pan with cabbage trimmings or a well washed outer leaf.
  13. Pack rolls in close together in layers.
  14. Add 1 cup cold water and invert a heavy plate over the rolls.
  15. Cover, bring to a simmer and cook gently for 45 minutes.
  16. Blend sugar and vinegar and add to pan.
  17. Tilt pan to blend liquids.
  18. Cover and cook for a further 30 minutes.
  19. Serve with chelou or flat bread.