Mahshi kromb

Method

Blanch the whole cabbage in boiling salted water for 8-10 minutes until the leaves are soft, then carefully separate the leaves and set aside. Mix the minced meat, uncooked rice, chopped onion, tomato paste, garlic, cinnamon, cumin, salt, pepper and parsley in a bowl. Place a spoonful of filling on each cabbage leaf, roll tightly, tucking in the sides to form a neat parcel. Arrange the rolls seam-side down in a pot, drizzle with olive oil and pour the stock over the rolls. Bring to a simmer, cover with a lid, and cook gently for 35-40 minutes until the rice is tender and cooked through. Serve hot in shallow bowls with some of the cooking liquid spooned over the rolls.