Vegan Sarma: Cabbage Rolls with Rice and Tomato Sauce

4 large white cabbage leaves
1/2 glass white wine vinegar
4 espresso cups Arborio rice
2 tablespoons tomato paste
juice of 2 lemons
250 g tomato sauce
1 garlic clove
1 white onion
bay leaf, sage, thyme, oregano
1 handful coarse salt
paprika
salt, pepper

Once you have 4 nice large cabbage leaves, bring 2 litres of water to the boil, add the vinegar and coarse salt and blanch the leaves one at a time for about 3 minutes each (depending on how thick they are).
Drain the leaves, let them cool and dry them on a clean tea towel.

Mix the raw rice with the tomato paste, lemon juice, chopped sage and thyme and the oregano (about 2 tablespoons of herbs in total), salt and pepper to taste.

Place an espresso cup of seasoned rice in the centre of each leaf and, using both hands, roll it up, making sure the filling doesn't come out at the sides. The first few times it helps to tie the rolls with kitchen string so they don't open during cooking.

Line the bottom of a heavy pot with the leftover cabbage leaves and lay the 4 rolls on top. Cover them with the vinegar water used to blanch the leaves and add a bay leaf.

Simmer gently for 30 to 40 minutes, until all the water has been absorbed.

Meanwhile, heat a couple of tablespoons of oil in a small pan with mixed herbs (bay leaf, thyme, rosemary, sage) and after a couple of minutes add the tomato sauce. Cook for 30 minutes, stirring often. Blend the garlic and onion, or chop them very finely with a knife. Take the sauce off the heat and stir in the raw garlic and onion.

Serve each roll on a pool of sauce, garnished with a spoonful of yogurt (soy yogurt for the vegan version), chives and paprika.