PERSIAN STUFFED CABBAGE LEAVES

Steps:

• In a large pot, bring 6-8 cups of water to a boil over high heat, add a tablespoon of salt, gently add the head of cabbage into the boiling water, cook for 10 minutes. Drain. Peel each cabbage leaf, cut out the hard rib in each leaf. Set aside.
• In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat, add the chopped onion, saute until light golden brown, add the minced garlic and the turmeric powder. Stir and saute for a few more minutes.
• Add the ground beef, salt and pepper to taste and brown until well done. Set aside.
• In a medium size pot combine the rice and the yellow split peas, add enough water to cover the rice by an inch over the rice line. Add a teaspoon of salt, a tablespoon of oil, bring to a boil over medium-high heat, reduce the heat , cover with the top a little ajar to let the steam out, cook until the water is fully absorbed. Set aside.
• In a large mixing bowl, combine the meat mixture, rice and peas, chopped herbs, cumin and saffron. Mix well.
• In a large pan, sauté the sliced onion in 3 tablespoons of olive oil until translucent, add a tablespoon of tomato paste, sauté for a couple of minutes until it's no longer raw, add salt and pepper to taste. Add three cups of water and bring to a gentle simmer.
• In the meantime, place a scoop of the mixture into the center of each cabbage leaf, fold in the bottom, sides and the top of the leaf to complete the wrap.
• Arrange the stuffed cabbage with the seam down, next to one another in the pot. Cover and cook on medium-low heat for an hour. In the last 10 minutes of cooking sprinkle with 2 tablespoons of lemon juice or vinegar and just a sprinkle of sugar. Taste and adjust the seasoning.