Stuffed Cabbage 2

Prepare all the ingredients.

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.

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.