Greek Stuffed Cabbage Rolls

GREEK STUFFED CABBAGE ROLLS

1 medium head cabbage

1 pound ground beef

1/2 cup rice, uncooked

1 large onion, finely chopped

1/2 cup chopped fresh parsley

1 egg

1/2 teaspoon dried dill

1/4 teaspoon cumin

1/4 teaspoon cinnamon

1/2 teaspoon dried mint

2 teaspoons salt

1 teaspoon ground pepper

1/4 cup olive oil

2 tablespoons tomato paste

1 cup tomato sauce

2 bay leaves

In a large stock pot, boil enough water to submerge the cabbage head. Remove the outer layers of the cabbage and discard. Cut out as much of the core as you can. Boil the entire cabbage for 10-15 minutes until the leaves are tender and can be easily removed. Place cabbage in a colander and drain.

In a large mixing bowl, combine remaining ingredients except tomato sauce, bay leaves and olive oil. Mix well and set aside.

Carefully remove the cabbage leaves from the head one by one; do not tear them. Lay the cabbage leaf stem side down. Remove any thick spine remaining. Divide large leaves in half. Place about a tablespoon of the meat mixture on the bottom center of the leaf. Leave room for the sides of the leaf to fold inwards toward the center. Roll cabbage leaf tightly around the filling and place in a tight row in a large Dutch oven with lid. Combine the olive oil, the tomato paste and the tomato sauce and gently pour over the rows, adding enough water to barely cover. Sprinkle the bay leaves over the top. Invert a heatproof plate over the rolls and press it down to keep them submerged during cooking.

Bring the liquid to a boil and then reduce the heat and simmer covered for approximately 1-1/2 to 2 hours, or until the leaves are tender and the filling is cooked.

Makes about 2-3 dozen rolls.