Shrimp-Stuffed Cabbage

1. 1

   Bring pot of water to a boil, and add salt.

2. 2

   Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves.

3. 3

   Use a paring knife to remove their thickest vein.

4. 4

   Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.

5. 5

   Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not pureed.

6. 6

   Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.

7. 7

   Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high.

8. 8

   Add onion, and stir occasionally, until it softens, 3 to 5 minutes.

9. 9

   Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes.

10. 10

    Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.

11. 11

    Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning.

12. 12

    Serve with some sauce spooned over and garnished with parsley.

* Per serving · 4 servings · Values may vary.