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1
Bring a large pot of water to boil and salt it.
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2
Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until theyre just pliable.
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3
Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water.
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4
Repeat with the remaining leaves.
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5
Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
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6
Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes.
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7
Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice.
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8
Mix until just combined.
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9
Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high.
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10
When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes.
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11
Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
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12
Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so youre left with a large rectangle.
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13
Lay a leaf on a work surface with the wide edge facing you.
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14
Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito.
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15
Repeat with the remaining leaves and filling.
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16
Add the cabbage rolls, seam side down, to the pot of sauce.
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17
Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes.
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18
Serve immediately.
