1-First, remove and discard the first couple of cabbage leaves, then wash the cabbage and cut about 1/4 inch off the bottom. Blanch the whole head in boiling water for about 2 minutes, remove the softened leaves with tongs, and repeat until all outer leaves are ready. Let them cool before cutting into halves or thirds and removing thick veins.

2-Next, in a large bowl, mix 1 cup long-grain rice, 1/2 cup shredded yellow onion, 1 chopped or diced tomato, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh dill, salt and pepper to taste, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground coriander, 1/4 cup extra virgin olive oil, half of the 15-ounce can of tomato sauce, and 1/4 cup water.

3-Lightly oil a Dutch oven or heavy pot and line the bottom with 1 medium sliced yellow onion and 1 to 2 sliced Roma tomatoes. Place each cabbage leaf coarse side up, add about 1 teaspoon of the rice mixture, roll and fold the sides to enclose the filling, then arrange seam-side down in the pot.

4-Pour the remaining half of the 15-ounce can of tomato sauce and 1 1/2 to 1 3/4 cups water over the rolls, ensuring the water barely covers them, and sprinkle a bit more ground cumin on top. Place a small plate on the rolls to keep them in place, cook on high heat for 5 to 7 minutes until the liquid reduces by half, then lower the heat, cover, and cook for 30 minutes. Remove the plate, cover again, and cook for another 15 minutes until the rice is fully cooked. Let rest for 10 to 15 minutes before serving.