Spicy Stuffed Cabbage Rolls

1 large cabbage
1 lb. ground beef or turkey
2 T. olive oil
2 med. onions, finely chopped
2 C. basic brown rice
½ C. raisins
¼ c. fresh dill, chopped
2 cloves garlic, mashed
2 t. ground cumin
½ t. cinnamon
1/8 t. ground cloves
Sea salt & pepper
¼ C. crispy pine nuts
1 egg, lightly beaten
4 C. beef or chicken stock
2 tomatoes, peeled, seeded & chopped

Thickener:
2 T. arrowroot mixed w/ 2 T. filtered water

Remove core from cabbage & set, core side down, in a large pot containing 2 in. of water. Cover & steam about 15 min. Remove wilted outer leaves & steam a bit longer, if necessary, to soften inner leaves. Set leaves in tea towel to drain & set aside.
In a skillet, brown meat in olive oil until crumbly. Add onion, rice, raisins, pine nuts, herbs & spices. Seasons to taste. Let cool slightly & stir in egg. Place a spoonful of stuffing on each cabbage leaf, fold in sides & roll up. Arrange in several layers in a casserole dish & cover with stock & tomato pieces. Bring to a boil & transfer to oven. Bake at 300° for 1 hour.
Use tongs to remove cabbage rolls to a platter & keep warm in the oven. Return the casserole & it’s liquid to the stove. Bring to a boil & cook vigorously about 15 minutes, skimming occasionally, until stock is reduced. Add arrowroot mixture, spoonful by spoonful, until desired thickness is obtained. Spoon sauce over cabbage rolls.