Cabbage Rolls

INGREDIENTS: ☑️ 1 medium onion ☑️ 1 big white cabbage ☑️ 3 tsp salt ☑️ 1 tsp black pepper powder ☑️ 1 tsp turmeric ☑️ 50g butter ☑️ 400g minced beef ☑️ 40g fresh/dried parsley ☑️ 40g fresh/dried coriander ☑️ 3 tbsp fresh/dried mint ☑️ 3 tbsp fresh/dried tarragon ☑️ 4 tbsp tomato paste ☑️ 4 tbsp apple vinegar / white vinegar ☑️ 4 tbsp sugar ☑️ 2 cups cooked brown/white rice ☑️ 3 tbsp oil

Cut the core of a giant cabbage. Then put the cabbage in hot (boiling) water and put a lid on for 10-15 minutes.

Pour 2 tbsp oil into a pan over medium heat. Chopp an onion and fry it until golden. Then add 400g minced beef, 1 tsp black pepper, 2tsp salt, 1tsp turmeric and 2tbsp tomato paste and fry it for about 10 minutes.

Separate the cabbage leaves. If the inner leaves are not soft enough, put the cabbage in hot water again. Remove the thick part of the leaves.

In a bowl, mix the fried meat with cooked rice, 3tbsp dried mint, 3tbsp dried tarragon, 40g parsley and 40g coriander and mix well.

Put the thick part of the leaves in the bottom of a pot. Grab one of the leaves, staff it with the mixture, and roll it. Repeat it for the cabbage leaves.

Put the pot on high heat and 500ml water. When boiling water, turn the heat to medium and add 50g of butter. Put a lid on and cook for 45 minutes.

For making a sauce, fry 2 tbsp tomato paste In a pan over medium heat with 1 tbsp oil, 1tsp salt, 3tbsp sugar and 4tbsp vinegar. Add this sauce in the last ten minutes of cooking to the pot.

Serve and enjoy!