Instructions
Trim away the thick stalks of the cabbage leaves as needed and reserve; keep the leaves intact. Cut any very large leaves in half.
In a large pot of simmering, well-salted water (the water should taste like the ocean), add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3 to 5 minutes; remove gently using a slotted spoon. Set aside to cool. Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste

And 2 cups water until smooth. Season with salt, turn off the heat, and reserve.
In a large bowl, combine the ground beef, rice, onion, and the herbs; season with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside.
Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons. of the beef mixture in a 2-inch line in the bottom center of each