Cabbage is called Kalam in Farsi. Dolmeh kalam or Persian stuffed cabbage leaves has sweet/sour taste due to sugar-vinegar in it
Cabbage roll is one of the most popular and delicious Iranian curds that in addition to being able to serve it as a complete meal, you can also use it as an appetizer.
:How to prepare kale
To make cabbage roll , first pour the plums in a bowl of water to soak for 1 hour. Then peel the onion and finely chop it and fry it in a pan with some oil.
And wait for it to lighten and get a little closer to golden color, then add the minced meat to them and reduce the heat and stir constantly. Let the meats cook with their own water, and after drawing the water, fry them a little. Add salt, pepper and turmeric and fry and add half of the tomato paste and let them fry in oil and color.
Then add 2 cups of water and half of the brewed saffron and some cinnamon and lemon juice to it and let the meat cook and the ingredients go together
In another pan, pour a little oil and put it on the heat, and then pour the chopped vegetables into the pan and fry them a little to increase the aroma of the vegetables. And then remove from heat. If they are fried too much, the vegetables will lose their properties and burn. Cook for about 2-3 minutes
Then pour water into a saucepan and add a little salt and put it on the heat to bring the water to a boil faster
Discard the soaked rice water and pour it into boiling water and wait for the rice to be undercooked, test under the teeth. If the area around the rice was cooked and the kernel was a little firm, it is time to drain the rice, drain the rice
Mix the vegetables well with the rice and ingredients. Then pour water into a large pot and put it on the heat until the water boils
Separate the cabbage leaves and wash. When the water boils, add a little salt to the water and put the cabbage leaves in it for 5-6 minutes until they become crispy and soft. Do not overcook the cabbage.
If the smell of cabbage bothers you, you can grate a little ginger and pour it into boiling water to smell the cabbage. Then take the cabbage out of the boiling water and rinse it and let it cool a bit and cut the thick parts of the cabbage with a knife so that they can be easily rolled
Then pour some of the curd in one corner of the cabbage leaf and fold it around and wrap it in a roll. It is better to make sure that the scales are the same size
Prepare all the cabbage roll in the same way and pour oil on the bottom of the pot that is proportional to the number of scallops and cover the bottom of the pot with cabbage leaves and place the scallops on the bottom of the pot from the free side until the first layer is completely arranged
And put the second layer on it with a few plums and for the other layer, pick the scallops opposite the first layer on the side where the scallops are completely closed. Arrange the cabbage in the same way. Keep rehearsing it until you can say it with conviction and confidence. Put the butter in a saucepan and put it on the heat until it melts, then add the rest of the tomato paste and fry.
Add 3 cups of water and a little salt, pepper, sugar, lemon juice, cinnamon and saffron and mix. Let it boil and then remove from the heat and pour this sauce on the scallops and place a heavy plate on the scallops. Put and increase the heat and put the lid on the pot to steam
When the steam rises, turn down the heat and let the cabbage simmer for 1 hour and 30 minutes and the water evaporates and has just enough water to pour from the bottom of the pot on the cabbage. If you like juicy jam, do not let it run out of water. But if you like drier, let the water drain completely. To decorate it, add a little barberry and enjoy.
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