Dolmah't Chalamah (Stuffed Cabbage) Assyrian 2 medium green cabbages, cored Sauce: 6 oz. can tomato paste 2 cups water 1 T. plus ½ tsp. sugar 1 tsp. citric acid 1½ tsp. salt 3/4 tsp. black pepper Filling: 1 lb. stew meat, diced 2 cups jasmine rice 3/4 T. black pepper 1 T. allspice 1 T. salt 3/4 T. curry powder 1 T. paprika 1 tsp. citric acid 1 cup Italian parsley, chopped 1 cup cilantro, chopped 4 cloves garlic, minced 1 medium onion, diced 6 oz. can tomato paste ½ cup vegetable oil Using a large stockpot, boil enough water to cover one cabbage. Add a pinch of salt. Carve the core out of both cabbages using a sharp knife. When the water boils, add one cabbage, core down, and cook until the leaves begin to soften. After about 10 minutes, flip cabbage over and continue to cook. Using a wooden spoon, gently test each layer of cabbage leaves for tenderness. Don't overcook, or the leaves will begin to fall apart. When ready, scoop leaves out with a spoon, onto a large plate. Repeat the process with the second cabbage. After all the leaves are cooked and removed, drain the pot. Discard the heart of the cabbage, because the leaves are too small to roll. Line the bottom of an 8 qt. Dutch oven with a few of the larger leaves. This step is necessary so that the dolmah does not stick to the bottom of the pot. Filling: Add the diced meat to a large bowl. Wash and strain the rice and add to the bowl. Continue by adding the rest of the filling ingredients, except the oil, mix thoroughly. Bring the oil to a boil, add to the filling mixture and stir. Assembly: Remove the veins from the center of the larger leaves, to equal 2 or 3 smaller leaves. Place 1 tablespoon of filling in the center of each cabbage leaf and roll up to cover the filling. Place the dolmah in the leaf-lined pot, first in rows, then in layers, until the filling is used up. Sauce: Mix the sauce ingredients in a small saucepan, until well blended. Bring sauce to a boil over medium heat. Pour the sauce over the dolmah and boil for 10 minutes, covered. Turn the heat to low, and cook until the juices are absorbed and the rice mixture is tender, or approximately 1½ hours. Cool before serving. Serves 6. From "Mom's Authentic Assyrian Recipes" by Hilda Sterner middle eastern recipe index christina m k al-sudairy buy the book!