Ingredients

• Salt
• 2 small tender cabbages, cored
• 2 - 3 cups of beef bone broth or vegetable stock
• ½ cup tomato paste
• 1 ½ pounds ground lamb or beef
• ½ cup white rice
• 1 small yellow or white onion, finely chopped
• 2 - 4 cloves of garlic, grated or finely chopped
• 1 cup of mixed herbs of choice, finely chopped, I like to use parsley, mint, dill, basil and tarragon
• Black pepper
• 3 small plum tomatoes, cored and quartered
• 2 bay leaves 
  

Directions

Bring a pot of water to boil and season generously with salt. Put the two small cabbages in the water and let boil until the leaves loosen. Remove the leaves as they get tender and peel away from the head of cabbage. Let the leaves drain on kitchen towels, then turn them inside out so that they form a cup and are ready to fill. 

In a medium saute pan with high sides or a braiser, whisk together the bone broth or stock and tomato paste and bring to a boil then turn off the heat. 

Combine ground meat, rice, onion, garlic, herbs and salt and pepper in a large bowl.  Fill cooled leaves with a couple round tablespoons of the meat mixture and tuck in sides and roll tightly. 

Nestle the cabbage rolls into the pot with the tomato broth and work into one tight even layer.  Work the halved tomatoes and bay leaves in among the cabbage rolls. 

Cover and cook over medium low heat for about 30 minutes. Uncover and cook for about another 15 minutes to thicken the sauce and cook the Dolmas through. Remove bay leaves and serve.