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1
To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water.
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2
This will soften and loosen 1 or 2 layers of leaves.
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3
Detach these, and plunge again into boiling water to detach more leaves, and continue until all of the leaves are separated.
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4
Cut very large leaves in half, but leave small ones whole.
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5
Prepare the filling.
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6
Wash the rice and cook in boiling water until it is almost tenderabout 10 minutesthen drain.
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7
Boil the split peas separately until tender.
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8
Fry the onion in 3 tablespoons oil until soft and transparent.
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9
Add the meat and turmeric and season to taste with salt and pepper.
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10
Cook, stirring, until the meat changes color, then remove from the heat and add the rice and split peas, tomato paste, parsley, and more salt and pepper.
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11
Mix well.
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12
Lay the cabbage leaves on a plate one at a time.
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13
Shave off the thickest part of the hard rib if necessary.
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14
Put a heaping tablespoon of the mixture at the bottom of each leaf, bring the sides up over it, and roll up into a bundle.
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15
Put a little oil at the bottom of a heavy pan, cover with a few broken leaves to protect the others from burning, then arrange over them rows and layers of stuffed cabbage rolls.
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16
Mix the vinegar with an equal quantity of water, stir in the sugar, and pour over the rolls.
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17
Put a plate over them, cover the pan, and cook gently on a very low flame for 3/41 hour, until rolls are very tender and the liquid has been absorbed, adding water if necessary.
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18
Serve hot or cold.
