Stuffed Cabbage (Veg and herb filling)

1 medium cabbage
Sauce/cooking liquid
2 1/2 cups water or broth
2 tablespoons oil
1 teaspoon tomato paste (Optional)
1 teaspoon salt
filling:
1 large tomato diced
1 cup finely chopped dill
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
1 clove mashed garlic
1 onion diced
1/4 cup olive oil
Spices for filling:
1/4-1/8th teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
pinch cinnamon
salt
1 1/2 cup short grain rice

How2:

Take the cabbage and snip away the leaves by cutting them from the bottom.
Bring a huge pot water to a boil, place leaves in to cook for 15 mins until they soften slightly but don't become transparent we don't want to over cook them they will continue to cook in the pot.

In a bowl add chopped vegetables,olive oil,tomato paste,spices and spices. mix together form the filling.(For some reason i forgot get pic of how it look with tomato paste so when you mix it, it will appear darker)

Once you get all the leaves ready strain them place in a plate or bowl.

In the bottom of a med pot add 2-3 of the out leaves to the bottom.


To wrap take a leaf cut off the thick vein center and make 2 pieces.
You can tell which way to roll by taking the leaf before adding fillings and see which side rolls the easiest.
Take about 1/2 teaspoon of filling place on end of leave, roll tightly the edge under the rice and roll tightly.
Place the stuffed cabbage seem side down so it doesn't open up while cooking.
Repeat until you have stuffed them all.
and they are all stacked uniformly in the pot.

In a sauce pot or bowl in mic heat up about 2 1/2 cups water or broth with bit of tomato paste and oil.
Pour over the pot of stuffed cabbage. it should be just enough to cover but not fully submerged.
Place a small plate over to hold them in place during cooking process.
Heat the pot of cabbage rolls on high heat to boil then lower to low heat cover cook for about 1 1.2-2 hours until the cabbage is softened and the rice is cooked in center. Allow it to rest in the pot after its done cooking with the stove off to allow the broth and juices to redistribute themselves.
Flip onto a deep dish or remove them and stick them on a plate.
I prefer eating them at room temperature when they rest a little the flavors enhance more before serving.
 you may also serve it with a lil bit lemon juice.
Enjoy


TIP: sometimes depending on the size of the cabbage you have have extra filling, no worries take another small plate or foil add rice filling place over the plate in the pot and it will steam in the pot over the cabbage rolls and you can serve it on side.