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Turkish Cabbage Rolls (Lahana Sarma)

Turkish Cabbage Rolls (Lahana Sarma) Ingredients: * 1 head cabbage Filling: * 2 cups rice (uncooked) * 250 grams ground beef * 1 large onion, chopped finely * 3 cloves garlic, chopped finely * 2-3 tomatoes, finely chopped * 2 tablespoons tomato paste * ¼ cup parsley, chopped * 2 tablespoons fresh dill, chopped * 1 tablespoon dried mint * 1 teaspoon black pepper * 1 teaspoon paprika * 1 and ½ teaspoons salt * ½ teaspoon sumac * Half lemon, juice only * ¼ cup olive oil Sauce: * 3 tablespoons olive oil * 2 tablespoons tomato paste * 1 teaspoon paprika * 2 cloves garlic, mashed * 2 teaspoons dried mint * 2 cups hot water Instructions: In a pan, cook the ground beef over medium heat, breaking it up into small pieces as it cooks, until the moisture has completely evaporated. Once the beef is browned and the water has cooked off, remove the pan from the heat. Filling: In a large bowl, mix together all the filling ingredients. Taste and adjust lemon juice and salt as needed. Blanching the Cabbage: Cut off the hard stem at the base of the cabbage. Separate the leaves. Bring a large pot of water to a boil and blanch the leaves in batches for 2-3 minutes until soft and pliable. Don't overcook. Use a slotted spoon to transfer the blanched leaves to a strainer. Preparing the Leaves: Cut the thick vein from the center of each leaf. Save the veins to line the bottom of the pan. If the leaves are very large, cut them in half. Assembling the Rolls: Line the bottom of a pan with the reserved cabbage veins or other trimmings. Place a blanched leaf on a cutting board, add about 1 tablespoon of filling to one side, then roll it up. Arrange the filled rolls in the prepared pan. Sauce: In a saucepan, combine olive oil, tomato paste, mashed garlic, dried mint, and paprika. Add hot water and bring to a boil, then remove from heat. Cooking the Rolls: Sprinkle a bit of salt over the rolls. Pour the sauce over top. Place an upside-down plate on the rolls to keep them stable while cooking. Bring to a boil over medium heat, then reduce to low and simmer for about 40 minutes until the rice is tender. Serve warm or at room temperature.