1 head red cabbage1/4 canola oil 1/2 cup chopped yellow onion 2 cloves garlic, minced 1 1/2 cups vegetable broth 1 1/2 cups tomato sauce 3/4 cup jasmine or other long-grain rice 1 teaspoon red pepper flakes, or to taste 1/4 cup minced parsley 3 tablespoons minced cilantro (optional) 1/2 teaspoon ground cumin 1/4 ground coriander salt ground pepper
Remove the tough outer leaves of the cabbage. Cut out the core, but leave the head whole.
Have ready a large bowl of ice water. Bring a large pot three-fourths full of water to a boil. Immerse the cabbage into the boiling water and cook until the leaves are pliable and separate easily when gently pulled apart with tongs, 5-7 minutes. Drain and immerse immediately in the ice water to stop the cooking. Drain again and blot dy. Carefully separate and set aside 16 large leaves.
In a saucepan over medium heat, warm the oil. Add the onion and garlic and sauté until lightly golden, 4-5 minutes. Add the broth, 1/4 cup of tomato sauce, rice, and red pepper flakes and bring to a boil. Cover, reduce heat to low, and cook, undisturbed, until the rice is tender and the liquid is absorbed, about 20 minutes.
Remove the pan from the heat, add the parsley, cilantro (if using), cumin, and coriander and mix well. Season with salt and pepper and set aside to cool to room temperature.
Trim off the heavy rib from the base of each cabbage leaf, squaring off the end. Place a heaping tablespoon of the filling in the center of the leaf and, starting from the rib end, roll up the leaf, tucking in the sides and forming a cylinder.
Place the rolls in a baking dish, top with the remaining tomato sauce, and bake in a 375°F oven until warmed through.
from Williams-Sonoma Cooking at Home