Stuffed Cabbage with Beef

Method

1. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until pliable, then remove and pat dry.
2. In a bowl, combine the ground meat, finely chopped onion, and spices, mixing thoroughly until the filling is evenly seasoned.
3. Place a portion of the meat mixture onto each cabbage leaf, fold in the sides, and roll tightly to form compact sarma parcels.
4. Arrange the stuffed cabbage rolls seam-side down in a single layer in a wide, heavy-bottomed pot.
5. Pour the tomato sauce evenly over the rolls, then add just enough water to nearly cover them.
6. Cover the pot and simmer over medium-low heat for 35 minutes until the meat is fully cooked and the cabbage is tender.
7. Serve the etli lahana sarma hot, spooning the tomato cooking juices over the top.