Shrimp-Stuffed Cabbage

Directions

1. 1
   Bring pot of water to a boil, and add salt.
2. 2
   Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves.
3. 3
   Use a paring knife to remove their thickest vein.
4. 4
   Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
5. 5
   Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not pureed.
6. 6
   Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
7. 7
   Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high.
8. 8
   Add onion, and stir occasionally, until it softens, 3 to 5 minutes.
9. 9
   Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes.
10. 10
    Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
11. 11
    Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning.
12. 12
    Serve with some sauce spooned over and garnished with parsley.