6 servings

Ingredients:

1 small cabbage, not too tight, cut into large pieces
6 tbsp. olive oil
1 small, finely diced onion
2 mashed garlic cloves
500 gr. (17.6 oz) lean minced beef
150 gr. (5.2 oz) clove rice
1/2  of a cup finely chopped parsley
1/2  of a cup finely chopped dill
1 tsp. grated allspice
1 tsp. cumin
250 gr. (8.8 oz) fresh tomato concasse
250 gr. (8.8 oz) slightly concentrated tomato juice
salt, freshly grounded pepper to taste

Instructions:

Let the rice soak for 10 minutes in cold water and then drain it. In a small saucepan, boil the rice with a little salt for 10΄and then drain it. In a large saucepan, boil enough water. Add the cabbage and cook for 5΄-7΄ until soft and then drain it. Dry the same pot and put it back on medium heat. Heat the olive oil and sauté the onion for about 4΄. Add the garlic and sauté for 1΄. Then add the minced meat and stir until cooked well and changes color. Add salt and pepper. After the minced meat is lightly cooked, add the boiled cabbage, the boiled rice, the parsley, the dill and the spices. Add the concasse, tomato juice and a cup of water. Bring to a boil and lower the heat. Cover and simmer for 20΄.