Instructions
-
1
Core the cabbage and gently separate the leaves.
-
2
Bring a large pot of water to a boil, stir in 1 tsp cumin, and boil the cabbage leaves in batches for 4 to 6 minutes until tender and pliable, then transfer to a colander to drain and cool.
-
3
Trim the thick central ribs from each leaf and cut the leaves into uniform rectangular rolling pieces, reserving the tough stems and scraps for lining the pot.
-
4
Heat 1/4 cup cooking oil in a pot over medium heat, add the rinsed and drained jasmine rice, and sauté for 2 to 3 minutes until lightly golden.
-
5
Add the minced onion and garlic to the rice, cook for 2 minutes, then stir in 1 cup tomato sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp ground coriander, and 1 tsp sugar.
-
6
Pour 1/2 cup water into the rice mixture, cover, and cook on low heat for 2 minutes, then stir in the chopped parsley, dill, and cilantro, cover again, cook for another 2 minutes, and spread on a plate to cool.
-
7
Lay each cabbage leaf flat, place a small portion of rice filling along the edge, fold the sides inward, and roll tightly into a small cylinder.
-
8
Line the bottom of a deep pot with the reserved cabbage scraps and ribs, then tightly pack the stuffed cabbage rolls in neat concentric layers.
-
9
In a bowl, whisk together 1.5 cups chicken broth, 1/3 cup tomato sauce, 1 tbsp olive oil, 1/4 tsp paprika, 1/4 tsp black pepper, and 1/4 tsp cumin.
-
10
Top the rolls with the bell pepper and onion slices, pour the broth mixture over them, place an inverted heatproof plate directly on top to weigh them down, cover with the lid, and simmer on low heat for 30 to 35 minutes until tender.
-
11
Invert or slide the cooked rolls onto a serving platter and garnish with cherry tomatoes and fresh mint leaves before serving.
