cabbage rolls stuffed with lamb

Ingredients:

• 25 leaves white cabbage
• 1 cup rice or 200 g, soaked for 30 minutes and drained
• 300 g minced lamb
• 2 cloves garlic, crushed
• 1 teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 1 teaspoon dried mint
• 2 tablespoons butter
• 10 cloves garlic, extra
• 2 cubes MAGGI® Flavored Mutton Bouillon
• 2 cups water or 500 ml
• 2 tablespoons lemon juice

Preparation

1. Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.
2. Combine rice, meat, garlic, spices, mint and butter in a bowl.
3. Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
4. Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.
5. Dissolve MAGGI® Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.
6. Cover and cook over low heat for about 1 hour, or until rice is cooked.