Technical Stages :

• Remove the leaves of the cabbage.
• Place them in a stockpan and fill with water. Cook 10 minutes from boiling point.
• When finished, drain the cabbage and leave to cool.
• Cut the carrots in macédoine.
• Blanch them in boiling salted water for 5 minutes. Drain.
• Place the freshly ground meat in a bowl.
• Add garlic and half chopped onions. Mix.
• Add coarse ground peppercorn and carrots. Mix.
• Remove the tomato flesh and chop it along with the thinly chopped leek, bell peppers and the rest of the onions. Reserve.
• Stuff the cooled cabbage leaves with the meat stuffing.
• Place the stuffed leaves in the bottom of a stewpan.
• Cover all with the vegetables that were previousely chopped along with the cube of chicken stock.
• Add a bit of peanut oil and cook on medium heat until the vegetables water completely evaporates.
• Serve hot with rice.