Step 1

1 In a medium bowl, mix the crushed tomatoes, water, 1 teaspoon thyme leaves, the red pepper flakes and salt

Step 2

2 In a large skillet over medium heat, heat the oil until shimmering

Step 3

3 Add the onion and cook, stirring, until softened, about 5 minutes

Step 4

4 Add the mushrooms and increase the heat to medium-high

Step 5

5 Cook, stirring often, until the mushrooms give up their liquid and it evaporates, 8 to 10 minutes

Step 6

6 Add the walnuts, rice, fennel, lime zest and juice, soy sauce, pepper and the remaining 2 teaspoons thyme and stir to combine

Step 7

7 Cook for 1 to 2 more minutes, then remove from the heat

Step 8

8 Fill a large stock pot or Dutch oven about halfway with water and bring it to a boil over medium-high heat

Step 9

9 Nearby, line a platter with a clean kitchen towel

Step 10

10 Using a paring knife, cut around the core of the cabbage, angling in toward the center

Step 11

11 Pull as much of the core as you can get out, then trim more of the exposed core, if you can

Step 12

12 Carefully lower the cabbage into the boiling water and cook for about 45 seconds

Step 13

13 Then, using a strong slotted spoon, lift the cabbage out of the pot and place it on the towel, cored side up

Step 14

14 (Leave the water boiling

Step 15

15 ) Let it cool for a moment, then carefully pull away the outermost leaf and place it on a cutting board

Step 16

16 Continue to peel more leaves away, as long as they come off untorn

Step 17

17 The goal is to carefully remove large leaves without tearing them

Step 18

18 When that becomes difficult, return the cabbage to the pot and repeat the process of removing leaves, until you have about 10 to 12

Step 19

19 If some tear, that’s okay

Step 20

20 Pour about half the tomato sauce in the bottom of a 9-by-9-inch baking pan

Step 21

21 Position a rack in the middle of the oven and preheat to 350 degrees

Step 22

22 Take one cabbage leaf and open it up on the cutting board

Step 23

23 Using a paring knife, make a V-shaped cut to remove the thick vein, cutting away as little leaf as possible

Step 24

24 Scoop a generous 1/2 cup of the filling onto the leaf near the stem end

Step 25

25 Then roll up the leaf, tucking in the sides as you go

Step 26

26 Place the rolls in the baking pan, seam side down

Step 27

27 Repeat until you’ve used all of the filling and the pan is full

Step 28

28 It should be a snug fit

Step 29

29 You should get 8 rolls

Step 30

30 Spread the remaining tomato sauce over the rolls

Step 31

31 Use the remaining cabbage leaves to cover the rolls in the pan

Step 32

32 Pull more small leaves off the remaining head, if necessary, to completely cover the stuffed cabbages

Step 33

33 These leaves will burn, protecting the rolls underneath

Step 34

34 Bake for 60 minutes, or until the leaves on top have burned and you see the sauce bubbling around the edges

Step 35

35 Remove the rolls from the oven, and carefully peel the burned leaves off the top and discard

Step 36

36 Let the stuffed cabbages rest for 10 to 15 minutes, then serve