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Cooking may be one of the oldest abilities in the world. That does not mean that there are any kind of limits to the expertise available for the cook thinking about enhancing his or her abilities. Even the finest chefs, even experts, can always discover new recipes, techniques as well as methods to enhance their kitchen area skills, so lets try this Cabbage  Rolls recipe, we hope you like it.

Use This is not my own recipe 😊😊...i didnt cook the rolls n the sauce.
You need stuffed cabbage dolmas.
You need to prepare Ingredients:.
You need to prepare medium heads green cabbage (about 5 pounds), cored, leaves carefully removed and reserved.
Provide unsalted butter.
You need ⁄2 cup tomato paste.
Prepare Kosher salt.
Use ground beef.
Provide ⁄4 cup short-grain white rice.
Use large yellow onion, minced (1 1⁄2 cups).
Use fresh cilantro leaves, chopped.
Use fresh flat-leaf parsley leaves, chopped.
Use Dill.
You need to prepare Freshly ground black pepper.
You need to prepare small tomatoes, preferably on the vine.

Instructions Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half. In a large pot of simmering, well-salted water (the water should taste like the ocean), add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3 to 5 minutes; remove gently using a slotted spoon. Set aside to cool. Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste.
And 2 cups water until smooth. Season with salt, turn off the heat, and reserve. In a large bowl, combine the ground beef, rice, onion, and the herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper. In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside. Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons. of the beef mixture in a 2-inch line in the bottom center of each.

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