Ingredients

1 white cabbage
300 g rice
1000 g ground beef, or pork
2 small onions, chopped
2 small carrot, grated
4 cloves garlic, crushed
1 tsp cumin
1 tsp cinnamon
20 g mint, chopped
20 g parsley, chopped
20 g dill, chopped
2 lemons, zested
1½ tsp salt
3 tbsp olive oil
800 ml chicken stock
50 g pine nuts

Method

Separately blanch 1 white cabbage leaves in salted water
Sauté 2 small onions, chopped with 4 cloves garlic, crushed in olive oil
Remove from heat
Add 1000 g ground beef, or pork, 1 tsp cinnamon, 1 tsp cumin, 1½ tsp salt
Add 50 g pine nuts, 2 lemons, zested
Add 20 g dill, chopped, 20 g parsley, chopped, 20 g mint, chopped
Season with black pepper
Add some olive oil and mix to combine
Stuff and roll cabbage with meat mixture
Rest in fridge for 30 minutes
Arrange excess cabbage leaves and chopped onion at the bottom of a large heavy pot
Add herb stems
Add 800 ml chicken stock until rolls are 3/4 covered
Braise for 30-40 minutes

Sauce

Ingredients

2 eggs
2 lemons
200 ml chicken stock

Method