Ingredients

• 18 leaves cabbage
• water
• 750 g finely ground beef or 750 g ground lamb
• 1 onion, finely chopped
• 1/4 cup short-grain rice
• 1/4 cup parsley, finely chopped
• 2 tablespoons coriander, finely chopped
• 1 teaspoon turmeric
• salt
• fresh ground black pepper
• 1/2 cup brown sugar
• 1/2 cup cider vinegar

Instructions

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.