Stuffed Cabbage Rolls

Bring a large pot of water to a boil and carefully remove the core from the cabbage head using a paring knife. Submerge the entire head into boiling water for 3-4 minutes to soften the outer leaves.

Remove the cabbage from hot water using tongs and place on a cutting board. Gently peel away the softened outer leaves and set aside on paper towels; return cabbage to water if inner leaves are still too firm, repeating as needed until enough leaves are separated.

Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Stir in the cooked rice, black pepper, oregano, cumin, and cinnamon into the onion mixture. Add half of the tomato sauce (about 4 ounces) and mix until well combined.

Place a cabbage leaf on a clean work surface and spoon approximately 2-3 tablespoons of the rice filling into the center of each leaf. Fold in the sides and roll tightly from the bottom to create a secure package.

Preheat oven to 350°F and lightly oil a 9x13-inch baking dish. Arrange the cabbage rolls seam-side down in the prepared dish.

Pour the remaining tomato sauce evenly over the cabbage rolls, ensuring they are well coated. Cover the dish tightly with aluminum foil.

Bake at 350°F for 45 minutes until the rolls are heated through and the sauce is bubbling around the edges.