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1
Boil a large pot of salted water.
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2
Remove the outer leaves of the cabbage until you can't easily remove them anymore. Blanch the outer leaves for 3 to 5 minutes until pliable. Then, put the remaining cabbage head in the water, and blanch 3 to 5 minutes, repeatedly until outer layers get easier to remove. I remove the leaves under cold running water, transporting my cabbage back and forth with a slotted spoon.
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3
In a large bowl, mix your stuffing ingredients around by hand until they get well incorporated.
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4
Then stuff your cabbage, about a teaspoon or so on each leaf. Place your stuffing on the thickest part of the leaf, or the base. Give it one roll, then flip in each side, and continue to roll until it fully closes. Don't worry if it's not perfect, it still comes out good.
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5
Now, in a large pot, saute the onion, parsley, and garlic in the olive oil on medium high heat.
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6
Once the onions turn translucent, season with salt and pepper, stir in some tomato paste for a minute. Then add the chopped tomatoes.
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7
Once the tomatoes release some juice, add the crushed tomatoes and stir. Season again and add some oregano (not too much).
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8
Now place your cabbage rolls tightly into the pot. You may stack them on top of each other.
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9
Fill the pot half way up with water and then top your rolls with an up-side down dish or plate in order to keep them from opening or falling apart.
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10
Bring to a boil and reduce heat to low and cover.
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11
Simmer for about an hour. Do not increase the heat, you do not want the bottom rolls to burn. It might seem like some of the sauce hasn't reduced, but once you remove the cabbage rolls, you will see the actual amount of sauce left. At that time, you may decide to thicken your sauce by reducing it with the lid off for a minute or two.
