Definitely a full days work but well worth the effort.
Portion size8 servings
lean ground beef
Prepare the Filling: Heat the olive oil in a large skillet. Add the ground beef and onion and cook until the meat is no longer pink and the onion is transparent. Add the oregano, summer savory, mint, black pepper and salt. Cover and continue to cook over low heat for about 10 minutes. Place in a large bowl and set aside. Pour the chicken broth into a heavy saucepan and bring to a boil over high heat. Add the curry powder, tumeric powder, and salt and stir thoroughly. Add the rice, cover the saucepan and turn off the heat. Allow the saucepan to sit on the burner for 30 minutes or until all the water is absorbed and the rice is fluffy. Add the rice to the meat mixture and mix well. Add additional salt and pepper to taste if desired. Prepare the Cabbage: Cut the base off of the head of cabbage; remove and wash the outer leaves. Grease a large casserole and cover the bottom with a layer of these outer leaves; set aside the extra outer leaves. Use a sharp knife to cut the white core out of the cabbage base and pare the inside until most of the thick leaf stems are removed. Stand the prepared cabbage, base side down, in a large stock pot containing 2" of boiling water; leave uncovered. Let steam for about 10 minutes. While the cabbage continues to steam, the leaves will begin to get soft and you can use a pair of kitchen tongs to peal off each leaf individually. Prepare the Cabbage Rolls: Working with one cabbage leaf at a time, place about 2 heaping tablespoons of prepared filling on the base of the leaf. Roll the leaf carefully around the filling as you would a springroll. Place the prepared rolls in layers into the casserole lined with outer leaves; crisscross each layer with the one beneath. Sprinkle the rolls with the celery seed, black pepper and oregano. Prepare the Sauce: In a large saucepan, combine the tomato sauce, butter and pepper until well blended. Bring to a boil, reduce heat and allow to simmer for 5 minutes. Pour the sauce over the cabbage rolls. Cover the rolls with a double layer of the outer leaves to prevent the rolls from burning. Cover tightly with a lid and bake for 2 hours at 350 F.