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  1. Medium saucepan,
  2. large pot, 13-by-g-by-2-inch
  3. (33-by-23-by-5-cm) deep baking dish

Tomato Sauce

  1. One 28-ounce (794-g) can crushed
  2. tomatoes
  3. One 28-ounce (794-g) can tomato sauce
  4. 2 tablespoons sugar
  5. 1 tablespoon white vinegar
  6. ½ tablespoon salt
  7. 1 tablespoon basil
  8. 1 tablespoon oregano
  9. 1 tablespoon thyme
  10. Pepper
  11. 1 head green cabbage
  12. Olive oil
  13. ¾ onion, chopped
  14. 4 garlic cloves, minced
  15. 1 pound (500 g) ground lamb
  16. 1 cup (155 g) cooked rice
  17. ½ tablespoon salt
  18. ½ teaspoon pepper
  19. 1 tablespoon oregano
  20. 1 tablespoon basil

  1. In a medium saucepan over medium-high heat, stir together the sauce ingredients and bring to a slight boil. Reduce the heat and simmer unti the sauce thickens, about 20 minutes. Set aside.
  2. Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil. Remove any dark green leaves from the cabbage and cut about ½ inch (12 mm) off the bottom. Place the cabbage in the boiling water and boil until the cabbage softens, about 10 minutes. Carefully remove the cabbage from the water and run cold water over it. Remove 10 leaves from the cabbage and set aside. Chop the remaining cabbage and place in a deep baking dish.
  3. In a small pan over medium-high heat, combine 1 teaspoon of oil and the onions. Cook until the onions have softened, about 5 minutes. Add the garlic and cook for another 2 minutes. Remove from the heat,transfer the mixture to a medium bowl, and let cool.
  4. Add the lamb, rice, salt, pepper, oregano, and basil to the bowl with the onion and garlic and mix until just combined. Using your hands, divide the mixture into 10 equal portions.
  5. To assemble the rolls, make a 1-inch (2.5-cm) cut into the stem of a cabbage leaf. Place one of the filling portions in the center of the leaf and shape it into a log. Roll the leaf up from the bottom, tucking the sides in, and wrap the leaf at the top. Place on top of the chopped cabbage in the baking pan, seam side down. Repeat with the remaining lamb portions and cabbage.
  6. Cover the cabbage rolls with the tomato sauce, Bake until the filling is cooked, about 45 to 60 minutes.