Armenian Stuffed Cabbage

1 large head of cabbage
½ cup olive oil
2 ½ cups onion, chopped
½ cup uncooked rice
½ cup parsley, finely chopped
¼ cup raisins
¼ cup pistachio nuts
¼ cup tomato paste
½ cup water
¼ tsp. allspice
¼ tsp. cinnamon
1 tsp. cinnamon
1 tsp. salt
¼ tsp. pepper
2 cups vegetable broth

Remove and save the large, tough, outer leaves from the cabbage and cut out the core.  Cook the rest of the head in boiling water to cover for five minutes or until the leaves separate easily.  Invert and drain.  Separate the leaves from the head and dry them.  Heat the oil, add onion and cook until golden brown.  Add the rice and cook covered over low heat for ½ hour, stirring occasionally.  Add the remaining ingredients and cook for five minutes.   Stuff the cabbage leaves with the rice mixture by placing approx. two tablespoons of the mixture in the middle of a leaf and folding the edges up and over to make a compact package.  If necessary, use toothpicks to hold the cabbage closed.  Line the bottom of the pot with the outer leaves.  Place the stuffed leaves, bottom side down, in the casserole.  Weight them down with an inverted plate that fits inside of the casserole.  Add enough of the broth to reach the edge of the plate.  (You may strain it before adding, if you wish.)  Cover and simmer until done for about 30 minutes.  If you want to, you can add a little more tomato sauce on top and run the cabbage under your broiler to brown slightly before serving.  Serves 6.

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