Combine all the ingredients except the cabbage.  Roll small handfuls of this stuffing mixture into the cabbage leaves, ‘burrito style’.  Place all the rolls ∏ inch apart into 2 oven proof dishes.  Reserve.

For the sauce:
Place the butter in a large saute pan over high heat.  Add the shallots, garlic, carrots, saffron and saute until glassy.
Add the wine and simmer to reduce by half.  Add the herbs, spices and tomato with the juices.  Simmer for 15-20 minutes until almost dry.

Divide over the cabbage rolls and cover with aluminum foil.  Bake for 1 hour at 350 degrees.
Uncover and bake for 10 more minutes, seasoning with salt/pepper, finishing with the lemon juice and pistachios.