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1
Bring a large pot of water to a boil and salt it.
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2
Meanwhile, use a thin-bladed sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage, removing its core.
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3
Put the cabbage into the boiling water and leave it there until the outer leaves soften, at least 5 minutes or more.
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4
Remove and plunge into cold water; gently remove as many leaves as you can.
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5
Put the cabbage back in the boiling water and repeat the process until you have 12 to 15 leaves (youll probably mess some up, so its worth having extra).
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6
Make a V-cut in each leaf to remove the tough central stem.
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7
Make the sauce so it can simmer while you stuff the cabbage leaves (or stuff them in advance): Put the olive oil in a deep skillet or flameproof casserole with a lid and turn the heat to medium.
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8
Add the onion and cook, sprinkling with salt and pepper and stirring occasionally, until softened, about 5 minutes.
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9
Add the tomatoes, raisins, sugar, vinegar, and cayenne and stir.
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10
Adjust the heat so the mixture simmers steadily and cook for about 20 minutes.
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11
To stuff the cabbage leaves, put a leaf, curved side up, on a counter or cutting board.
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12
Put 1/4 cup or so of filling in the center of the leaf, near where you cut off the stem.
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13
Fold over the sides, then roll up from the stem end, making a little package; youll quickly get the hang of it.
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14
Dont roll too tightlythe mixture will expand as it cooks.
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15
Skewer the rolls with a toothpick or two to hold them together.
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16
Taste the sauce and adjust its seasoning as necessary; it should be quite sweet and sour.
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17
If it seems very thick, add a little stock, water, or tomato juice.
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18
Carefully add the cabbage rolls, turn the heat to low, cover, and cook, undisturbed, until the leaves are tender and the rolls are hot throughout, about 30 minutes.
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19
Garnish and serve.
