Armen Stuffed Cabbage (Dolmas)

2 cabbages, cored, leaves carefully removed
4 tbsp butter
1⁄2 cup tomato paste
SIDS SALT & PEPPER to taste
500 g ground beef
2 tsp SIDS HOT WORCESTER SAUCE
1⁄4 cup short-grain white rice
1 large yellow onion, minced
2 tbsp fresh basil, chopped
2 tbsp fresh coriander leaves, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
1⁄2 tsp dried basil
2 small tomatoes

Trim away the thick stalks of the cabbage leaves as needed and reserve, keeping the leaves intact. Cut any very large leaves in half.
In a large pot of simmering, well-salted water, (the water should taste like the ocean) add 3 to 4 cabbage leaves at a time and simmer until just pliable, 3-5 minutes then remove gently using a slotted spoon. Set aside to cool.
Drain the water from the pot and add the butter. Heat over medium heat until melted, then whisk in the tomato paste and 2 cups water until smooth. Season with SIDS SALT & PEPPER, turn off the heat, and reserve.
In a large bowl, combine the ground beef, SIDS HOT WORCESTER SAUCE, rice, onion, and fresh and dried herbs; season with 1 teaspoon SIDS SALT & PEPPER.
In a large pot or Dutch oven, distribute the cabbage scraps in an even layer. Pour in the prepared tomato sauce and set aside.
Working with one cabbage leaf at a time on a clean, flat work surface, place a scant 2 tablespoons of the beef mixture in a 5 cm line in the bottom centre of each leaf. Fold the sides of the leaves over the filling to cover, then tightly roll the leaves like cigars. Transfer the dolmas seam side down to the pot atop the cabbage scraps. Pack the whole tomatoes (remove the vine) among the dolmas.
Partially cover the pan and bring the sauce to a boil over medium-high heat, then reduce to a simmer and steam the dolmas until most of the liquid has evaporated and the rice is tender, about 45 minutes. (add small amounts of water only as needed to steam)
Transfer the dolmas to a platter if desired, and season lightly with SIDS SALT & PEPPER. Serve warm with any remaining sauce spooned on top.