Stuffed Cabbage Leaveswith Pork and Rice

Blanch the cabbage leaves two at a time in boiling water for a few seconds, then transfer to cold water; repeat until all leaves are softened (about 8 leaves).

Heat 2 tbsp olive oil in a pan and sauté the onion until softened.

Add the garlic and cook for a couple of minutes, then add the chopped cabbage and cook for 5 minutes.

Cook the basmati rice according to package directions, then combine the rice with the cabbage mixture and let cool.

In a bowl, mix the rice‑cabbage mixture with the minced pork and fresh dill, seasoning as desired, and combine thoroughly with your hands.

Prepare the tomato sauce: heat a little oil, sauté a bit of garlic, add the canned plum tomatoes, 1 tsp ground cinnamon, 1 tsp dried chili flakes, and a pinch of salt; break the tomatoes with a spoon and simmer for 5 minutes.

Spread the sauce in a baking dish, place a spoonful of the stuffing onto each cabbage leaf, roll it up and place seam‑side down in the dish.

Bake in a preheated oven at 350°F (350°F) for 20 minutes.

Serve the stuffed cabbage leaves hot.