Azerbaijani Cabbage Dolma with Tomato Sauce

Method

1. Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
2. In a bowl, mix the rice, ground beef, onion, garlic, salt, pepper, cumin, and paprika.
3. Place a spoonful of the mixture in the center of each cabbage leaf and roll it up tightly.
4. In a separate pot, heat olive oil and add crushed tomatoes, simmering for 10 minutes.
5. Place the rolled cabbage leaves in a pot, add water, and cover.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the cabbage is tender and the filling is cooked through.
7. Serve the dolma with the tomato sauce on the side.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.