°10 Chinese cabbage leaves
°350g Minced meat
°1 tbsp Parsley
°50 cl Tomato coulis
°1 garlic clove
°2 tbsp olive oil
°1/4 tsp Cinnamon
Fry the minced meat over low heat with only the olive oil and set aside.
Then add the pre-cooked rice, egg, parsley.
Season your stuffing with salt and pepper. Mix everything well and leave to cool.
Place each cabbage leaf on your work surface, sponge them if necessary with a paper towel.
Place the stuffing across the width of each cabbage leaf, fold over both sides, then roll up like an egg roll.
Then tie in 3 places, for more precaution, either with toothpicks or food strings.
Steam them for 30 minutes, or bake them in a preheated oven at 180°C for 10 minutes.
In a separate saucepan, simmer the olive oil with a finely chopped clove of garlic for a few seconds, then add the tomato coulis
Season with salt, pepper, ras el hanout and to reduce the acidity of your tomato sauce add a small pinch of cinnamon powder.
10. Serve your stuffed cabbage rolls with the tomato sauce in a pretty dish.