Vegan stuffed cabbage

Place the water in a large saucepan and bring to a boil over medium-high heat. Using a sharp knife, remove the center of the cabbage, cutting it out in a cone shape. Put the cabbage in the pan. Reduce the fire. When you start cooking, the outside leaves will come off. Using a slotted spoon, remove the loose leaves and place on a plate with cold water. When all the leaves come off and are removed from the pot, remove what is left of the cabbage. Drain, chop and set aside. Put the scalded cabbage leaves on a towel to drain.

Using the same pan and water where you cooked the cabbage, blanch the onion, red and green peppers and carrots for 4 minutes. Drain the vegetables and transfer to a medium bowl. Add the parsley, cumin seeds, salt and pepper and the reserved cabbage to the vegetable mixture, stirring to mix. Cut in a V shape at the bottom of each sheet to remove the core from the center. Lay the cabbage leaves on a dry towel.

Put 2 tablespoons of the vegetable mixture in the center of each leaf of the cabbage. Fold the edges of the leaf inward around the filling to form a round ball and then wrap it in a cloth and twist the ends of the towel tightly until the cabbage is like a firm ball. Remove the towel. The cabbage will be shaped like a ball. Repeat the same steps until all the cabbage leaves and the filling are finished. Place the cabbage balls in a steamer for 10-12 minutes, until cooked. Serve hot or cold.