Moroccan stuffed white cabbage leaves

Ingredients for 4 servings:

• 150 g long grain rice
• 1 onion(s), finely diced, about 100 g
• 3 clove(s) garlic, chopped
• 500 g minced beef
• 1 Pepper , amount according to your taste
• ½ tsp oregano
• ½ tsp basil
• 2 tbsp olive oil
• 1 white cabbage, approx. 1.3 to 1.5 kg
• 600 g tomato(s), chopped, from the can
• Salt and pepper, freshly ground
• 1 lemon(s), freshly squeezed
• 1 tsp, heaped sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

a well-seasoned main course

Cook the rice in lightly salted water until tender, drain, and rinse under cold water. Fry the diced onion and garlic in the oil, then add the ground beef and season with salt and pepper. Continue frying the ground beef until the liquid has evaporated, mashing everything well to avoid lumps. Stir in the chopped, seedless bell pepper, oregano, and basil. Mix in the cooked rice and season again with salt and pepper. Let everything cool. Cut out the stalk of the white cabbage and boil the cabbage whole in lightly salted water for about 10 minutes. Remove enough leaves to make 12 cabbage rolls. Fill the leaves with the ground beef and roll them up from the top, wrapping the leaf sides slightly inwards. The thicker leaf rib should then be on the bottom. Bring the chopped tomatoes to a boil with lemon juice and sugar, then season with salt and pepper. Pour the tomato sauce into a suitably sized container, place the cabbage rolls open-side down on top, cover with a lid or aluminum foil, and cook at 180°C for about one hour. The cabbage leaves should still have some bite. Arrange on plates and drizzle with the tomato sauce. Tip: The leftover cabbage makes a great coleslaw.