Pork Cabbage Rolls

Discard thick stems from 12 cabbage leaves; reserve remaining leaves. Boil, steam, or microwave trimmed leaves until just pliable; drain. Rinse under cold water; drain. Pat dry with absorbent paper.

Combine rice, pork, onion, dill, crushed garlic, paste, and spices in medium bowl.

Place one trimmed leaf, vein-side up, on board; cut leaf in half lengthways. Place a level tablespoon of the pork mixture at stem end of each half; roll each half firmly to enclose filling. Repeat with remaining trimmed leaves.

Place reserved leaves in base of wide saucepan. Place only enough rolls, seam-side down, in single layer, to completely cover leaves in base of saucepan. Top with quartered garlic, chopped fresh tomato then remaining rolls.

Pour undrained tomatoes and juice over cabbage rolls; bring to a boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer about 30 minutes or until cabbage rolls are cooked through.

Divide cabbage rolls and sauce among serving plates.