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 secion[ribs], only removing the lower portion. 6. Combine the mince with onion, rice, herbs and turmeric. 7. Add 1 1/2 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
