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1
Prepare salsa: Heat the oil in a saucepan over moderate heat.
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2
Add the onion and saute until soft, about 5 minutes.
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3
Add the garlic, jalapeno and salt and saute for 1 minute longer.
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4
Add the tomatoes with their juices and reduce the heat to low.
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5
Cook the tomatoes, stirring occasionally, until soft and juices have reduced by half, about 10 to 15 minutes.
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6
Adjust seasonings with salt, pepper and sugar to taste.
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7
Transfer the tomato mixture to a blender and puree until smooth.
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8
Set aside.
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9
Prepare cabbage rolls: Bring a large pot of salted water to a boil.
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10
Core the cabbage and drop it into the boiling water.
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11
Boil the cabbage until the leaves loosen and come off easily, using tongs to separate the leaves.
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12
Immerse the leaves in cold water, then drain completely on paper towels.
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13
Heat the oil in a large saute pan over moderate heat.
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14
Add the onion and saute until soft, about 5 minutes.
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15
Add the garlic, cumin and oregano, and saute 1 minute longer.
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16
Remove from heat and let cool.
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17
In a bowl, combine the pork, beef, cooled onion, egg, bread crumbs, salt and pepper.
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18
Using your hands, mix well and divide into 12 portions.
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19
Preheat the oven to 350 degrees F. Prepare the cabbage leaves by cutting out the tough part of the central stem from the lower part of each leaf.
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20
Spread each leaf with a portion of the filling and roll into a cylinder, enclosing the filling completely.
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21
(You may need to overlap a few small leaves if you run out of big leaves).
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22
Place the stuffed cabbage rolls in a 9 by 13inch baking dish, folded side down.
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23
Pour the salsa over the cabbage rolls and bake, covered, for 1 hour or until the cabbage is very tender.
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24
Transfer cabbage rolls to individual plates or a serving platter, sprinkle with the Cotija cheese and serve warm.
