Bring a large pot of water to a boil. Place the cabbage head in the boiling water, turning occasionally, and cook for 10-15 minutes until leaves are tender and easy to separate. Remove and cool slightly.

While cabbage cooks, in a large bowl combine minced meat, grated onions, rice, salt, pepper, and coriander. Mix until well incorporated.

Peel off the cabbage leaves one by one. Trim any thick stems from the base of each leaf to make rolling easier.

Place a portion of the meat mixture in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.

In a large pot, place a plate or heavy lid at the bottom to prevent rolls from floating. Layer the stuffed cabbage rolls in the pot, packing them closely together.

Arrange the quince slices on top of the rolls. Pour enough tomato sauce to fully cover the rolls.

Cover the pot with a lid and bring to a simmer over medium heat. Reduce to low and cook for 1.5 to 2 hours, until the cabbage is tender and the filling is fully cooked.

Check for doneness. Serve warm, with extra tomato sauce spooned over each roll.