Boil the cabbage head until the leaves are tender, then cut them into pieces. For the filling, sauté the onion with the tomato sauce, 2 tablespoons ghee, a little oil, and 2 bouillon cubes. Cook until the mixture thickens.

Chop the fresh herbs and add them to the tomato mixture. Rinse the rice, then add it along with the salt and all the spices. Mix everything well.

Stuff the cabbage leaves with the rice mixture, roll them up, and arrange in a pot. Pour broth over the rolls until just covered. Bring to a boil, then reduce the heat and simmer until fully cooked. Serve hot.

Enjoy!