By Jayne Cohen
My father and I decided to add a little tomato puree to the meat and bit of rice, ensuring that the filling would remain tender and succulent in these subtly sweet-and-sour cabbage rolls.
Start the cabbage rolls: in a small bowl, soak the rice with a little warm water to cover. Using a sharp knife, carefully cut away the large outer leaves of the cabbage from the core end. Rinse, then blanch them in a large pot of boiling salted water, 4 or 5 at a time, until just soft enough to bend and fold without breaking. Drain and pat dry as they are done, and set them aside to cool. Coars