Ingredients :
10 leave cabbage
350 gm meat
100 g rice
1 egg
1 tsp parsley
50 cylinder collie tomatoes
1 clove garlic
2 tablespoons olive oil
1/4 teaspoon cinnamon
1 teaspoon ras el hanout
Preparation:
-Frying mince meat on low heat with just olive oil & set apart.
-Then add the cooked rice, eggs and parsley.
-Stuff spices with salt & pepper. Mix all well & let it cool.
-Laying every roll out on work surface also sponge with absorbent paper if obligatory.
-Put the filling on the width of each cabbage leaf, fold it on both sides, then roll it like a spring roll.
-Then tie in 3 places, as an extra precaution, using toothpicks or food floss.
-Cook for 30 minutes, or cook in a preheated oven at 180°C for 10 minutes.
-In a separate saucepan, cook olive oil with a finely chopped clove of garlic for a few seconds, then add the tomato coulis
-Seasoning with salt, pepper . To reduce the acidity of tomato sauce, add a small pinch of cinnamon powder.
-Serve the cabbage rolls stuffed with tomato sauce in a good bowl.
Enjoy!