1-Step 1: Prepare the Cabbage Start by removing the outer layers of the cabbage and cutting off the base. Blanch the whole head in boiling water until the leaves soften, then peel them off and let them cool. This step makes the leaves easy to work with and helps them roll without tearing.

2-Step 2: Make the Filling In a bowl, mix the long-grain rice with shredded yellow onion, chopped tomato, fresh parsley, fresh dill, salt, pepper, ground cumin, cayenne pepper, ground coriander, extra virgin olive oil, half of the tomato sauce, and a bit of water. Stir everything until it’s well combined for a flavorful base.

3-Step 3: Assemble the Rolls Lightly oil a large pot and line the bottom with sliced yellow onion and sliced Roma tomatoes. Place a cabbage leaf coarse side up, add about 1 teaspoon of the rice mixture, roll it up, and tuck the sides in. Arrange the rolls seam-side down in the pot.

4-Step 4: Cook the Rolls Top the rolls with the remaining tomato sauce and enough water to almost cover them, then sprinkle with ground cumin. Place a small plate on top to keep them in place and cook on high heat for 5-7 minutes until the liquid reduces. Lower the heat, cover, and cook for 30 minutes, then remove the plate and cook for another 15 minutes until done. Let them rest for 10-15 minutes before serving.