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1 28-ounce can crushed tomatoesKosher salt, freshly ground pepper¾ cup parsley leaves with tender stems3 tablespoons dried currants or chopped golden raisinsFreshly ground black pepperSour cream or whole plain yogurt Pulse garlic in a food processor until finely chopped. Add onion and pulse until onion is finely chopped.
Fill a large pot with 2" water and place a steamer basket inside. Bring water to a boil, then place cabbage in basket. Cover and steam cabbage until outer layer of leaves is translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off softened leaves and transfer to a large clean bowl. Cover pot and continue to steam cabbage until next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to bowl.
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