Fresh Cabbage Sarmi Baked in Rich Tomato Sauce

Core the 300 gr Cabbage, blanch whole in boiling water for 4 minutes to peel 8 outer leaves and trim their thick veins, then finely chop the ¹/₄ head Onions, finely grate the 25 gr Carrots, mince the 1 clove Garlic, rinse the 30 gr Rice, and finely chop the 3 gr Parsley.

Heat ³/₄ tbsp Sunflower oil in a skillet over medium heat, then sauté chopped onions and grated carrots for 4 minutes until softened.

Add ³/₄ clove Garlic and all the 130 gr Minced meat mixture to the skillet, breaking the meat apart with a spoon for 6 minutes until lightly browned.

Stir in the 30 gr Rice, 1 tsp Red pepper powder, 1 tbsp Savory Dried, ¹/₄ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and 38 ml Water, simmering for 5 minutes until liquid is absorbed, then remove from heat and fold in the 3 gr Parsley.

Place 2 spoonfuls of the meat mixture into each blanched cabbage leaf, fold the sides inward, and roll firmly into tight rolls.

In a small saucepan over medium heat, warm ¹/₂ tbsp Olive oil extra virgin, add the ¹/₄ clove Garlic for 30 seconds, then whisk in 100 gr Tomato Puree, 62 ml Water, ¹/₂ tsp Sugar, 1 tsp Oregano dried, and the remaining ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, simmering for 4 minutes.

Preheat the oven to 180°C (350°F), spread a thin layer of sauce in a baking dish, tightly arrange the sarmi seam-side down, pour the remaining tomato sauce on top, and cover the dish tightly with foil.

Bake covered for 50 minutes, then discard the foil and bake uncovered for an additional 15 minutes until tender and bubbling with light caramelisation.