FOR THE CABBAGE LEAVES

Using a paring knife, remove the center core of the cabbage. In a large pot, bring 2 quarts of water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender.

Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Set aside to cool.

Reserve 1 cup cabbage cooking water and mix with 2 TBS of beef stock powder.

FOR THE SWEET AND SOUR TOMATO SAUCE

Heat 2 TBS of oil in a sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the crushed tomatoes and tomato puree and cook for 5 minutes.

Add the vinegar and sugar; simmer, until the sauce thickens (about 7 minutes). Season with salt and pepper and remove from the heat.

FOR THE MEAT FILLING

Place a skillet over medium heat and coat with 2 tablespoons of olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Set aside.

Combine the ground meat in a large mixing bowl. Add the spices (parsley, dill, salt, and pepper). Add the egg, cooked rice, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

ASSEMBLY

Place the cup or reserved cabbage water and 2 TBS of beef stock powder into the bottom of an oven-proof dish. Remove the hard vein from the surface of every cabbage leaf with a sharp knife.

Roll the meat into balls (about ½ cup in size). Place the meat in the center of the cabbage leaf. Fold the sides in and roll up the cabbage to enclose the filling.

Place the cabbage rolls seam side down in the baking dish. Pout over the tomato sauce and cover tightly with foil.

Preheat the oven to 350 F /175 C.

Bake in the oven for 1 to 1 1/2 hours till sauce is bubbling and meat is cooked.

SERVES 16