In a large pot add olive oil and sauté onions, garlic, and the chili flakes until the onion is translucent, about five minutes.

Add carrots and tomatoes and cook for 15 minutes or until the tomatoes have broken down.

In a small mixing bowl mix together water, vinegar and tomato paste. Add to the sauce.

Add spices and simmer the sauce for an hour.

Once the sauce is ready you can partially blend it with an immersion blender. My preference is to leave it a bit chunky to add texture to the cabbage rolls.

Remove the core from the cabbage.

Bring a large pot of water to the boil.

Immerse the cabbage head in the pot of boiling water, core side down.

Cook for five minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.

In a large mixing bowl, place the ground chicken, rice, onion, garlic, parlsey, tarragon, tomato, panko bread crumbs, salt, pepper. Add an egg and 1/4 cup of the tomato sauce to the mixture. Stir to combine.

Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.

Place 1/3 of a cup of the meat mixture in the center of a cabbage leaf.

Wrap the cabbage leaf around the meat mixture and roll up like a burrito or spring roll.

Repeat with the remaining meat and cabbage leaves.

Preheat the oven to 350 degrees F.

Coat the bottom of a large dutch oven pot or a 9 x 13 baking pan with olive oil, and extra cabbage leaves.

Place half of the tomato sauce in the bottom of the pot or baking dish.

Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.

Cover with a lid or if using a baking pan cover with foil.

Bake for 90 minutes or until cabbage is tender and meat is cooked through.

Sprinkle with parsley and a dollop of yogurt, then serve.