Cover the base of a deep, wide pan with the smaller cabbage leaves. Pack the cabbage rolls on top of the leaves, tightly together. Then, make a tomato sauce by mixing the tomato purée with some salt and pepper and some of the reserved cabbage water. You need enough to submerge the cabbage rolls by a couple of centimetres. Simmer, covered, for 2 hrs. Serve the cabbage rolls with the tomato sauce.
This recipe was originally published at BBC Good Food. Go to the original article here
