1 medium green cabbage Salt and pepper
water 1/2 tsp. ground allspice
1 cup medium-grain rice 1/4 cup olive oil
1/2 cup shredded yellow onion one 15 oz can tomato sauce, divided
1/2 cup fresh chopped parsley 1 medium onion sliced
1/2 cup fresh chopped dill 1-2 Roma tomatoes sliced
1/4 tsp. cayenne pepper 1 tsp. ground cumin
1.) Set a large pot of water over high heat and bring to a boil. Remove and discard (or feed to the pet rabbit) couple leaves of cabbage. Core cabbage and wash in cold water.
2.) Place cabbage in boiling water. As the top layer of leaves blanches, remove them carefully by hand or using tongs. Continue process, peeling off top layer of leaves as they soften. Set aside to cool briefly. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
3.) In a large mixing bowl, combine rice, shredded onions, herbs, spices, oil, 1/2 can of tomato sauce, and 1/4 cup water and stir.
4.) Lightly oil a large Dutch oven or heavy cooking pot. Line bottom with sliced onions and Roma tomatoes.
5.) Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 teaspoon (more if leaves are larger) of rice mixture at one end of the leaf. Roll up leaf to completely enclose stuffing. Repeat with remaining cabbage and stuffing.
6.)Layer cabbage rolls, seam-side down in the prepared Dutch oven pot. Top with remaining tomato sauce and about 1-1/2 to 1-3/4 cups of water (water should barley reach the top layer of cabbage rolls). Add ground cumin.
7.) Top cabbage rolls with a small plate (to keep rolls from coning undone). Cook on high heat for 5 to 7 minutes until liquid reduces by half. Reduce heat to low. Leaving the small plate in, cover pot with its own lid. Let cook for 10 minutes, then remove plate. Cover with lid only and cook for another 15 minutes or until liquid is completely absorbed and rice stuffing is cooked through. Transfer carefully to a serving platter and serve.