Start by removing any damaged outer leaves from the cabbage.

Turn the cabbage upside down and carefully cut out the core with a sharp knife.

Gently pull off each leaf by pushing it from the stalk and prying it away. Aim for whole, intact leaves.

Fill a large pot with boiling water. Add trimmed parsley and dill stalks along with the cumin and coriander seeds. Boil for about 3 minutes.

Place 2-3 cabbage leaves into the boiling water and let them boil for 2-3 minutes until they are soft enough to wrap around the filling easily.

Stack the softened leaves on a tray to cool. Once cooled, slice off the tough stalks and cut the leaves into 8cm x 8cm squares.

Thoroughly wash and drain your medium grain rice to remove excess starch.

Dice your onions finely, and toss them in a large bowl with salt and pepper.

Add the rice to the onion mixture, then incorporate the tomato paste, followed by the herbs. Finally, blend in the canned tomatoes.

In a pan over high heat, heat the clarified butter until it's almost smoking, then pour it over the filling mixture while mixing well.

Place a square of cabbage on your working surface with the stalks facing up.

Spoon a teaspoon of the rice filling onto the cabbage leaf, spreading it out into a cylinder shape.

Carefully roll the cabbage leaf around the filling, making sure to tuck in the sides as you go. Trim any excess leaf if needed.

Place any scrap cabbage at the bottom of a large pot (this prevents sticking). Lay your cabbage rolls in a spiral, starting from the outside and working your way to the center.

Repeat the layering process, ensuring the rolls are snug, but not overly packed.

Pour vegetable stock or water into the pot until it just covers the rolls.

Cover and cook over medium heat for about 10 minutes. Then, reduce the heat to low and allow them to steam for 30 minutes.

Check your rolls for doneness; if needed, let any excess liquid evaporate.

To serve, place a plate over the pot, flip it over, and gently remove the rolls. Enjoy immediately!