Use a paring knife to remove the core from the cabbage. Carefully lower the cabbage head into a pot of boiling water.

Peel off the outer cabbage leaves as soon as they become flexible and remove from the pot. Continue with the remainder of the cabbage until the entire head is done. This step may be prepared in advance.

Mix filling ingredients well and set aside.

Use a paring knife to remove the thick rib from each cabbage leaf. Use the center vein as a guide to tear each large leaf in half.

Place half a cabbage leaf into your palm. Add a mound of filling to the edge closest to the stem.

Fold the stem end over the filling to enclose and continue rolling the remainder of the cabbage leaf around to create a cone-shaped cabbage roll. Tuck the ends into the center to seal.

Slice a few of the smaller cabbage leaves and layer them in the bottom of a wide pot to create a bed for the cabbage rolls.

Place the filled cabbage rolls onto the sliced cabbage in layers with the wider end of the rolls toward the outer edge of the pot and the point toward the center. Continue until the cabbage and filling is complete, then top with any remaining cabbage pieces.

In a bowl or measuring cup, mix the tomato paste, sugar and water to create a smooth sauce. Pour over the cabbage rolls in the pot and add more water to cover.

Top with an inverted heat-proof dish to keep the rolls submerged. Cover partially and allow to simmer for one hour.