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Sophia’s cabbage rolls

Ingredients

• Salt
• 1 head of green Cabbage
• 1 lb ground beef
• 1/2 teaspoon Allspice
• 1/4 teaspoon cumin
• 1 cup long grain rice
• 2 16 oz cans of whole tomatoes
• 1 16 oz can of tomato sauce
• 3 sprigs of mint
• 4 cloves of garlic
• Olive oil
• 1 lemon

Instructions

1. Bring a large pot of water to a boil, add hefty pinch of salt to water. Use a short narrow knife to core cabbage. Carefully drop cabbage into water, cook until soft and vibrant green.
2. Peel cabbage leaves off the roll, discard of any leafs with holes. Cut the white spine of the leafs out, leaving the leafs in halves. Only use the green leaves to for the roll, but save the core leafs for later.
3. Mix rice with spices, then mix in ground beef. Roll into small cylinders then wrap the cabbage leafs around the meat. Lay the meat flat in the center then fold in the excess on one side. Roll it tight leaving one side open.
4. Use the core leafs to create a barrier between the bottom of the pan and the rolls. Drizzle olive oil on top of the leaves, turn pan on medium heat.
5. Mix together tomatoes, diced mint, garlic and lemon juice, pour mixture into pan. Then place rolls on top and cover with a lid. Set to a low simmer for 3 hours, flipping occasionally.
6. Pull rolls out and serve hot.