choose your personal experience
Boil cabbage leaves in boiling water for 5 minutes or until soft and pliable. Drain, remove the hard stalk from the leaves and set them aside.
Warm olive oil in a large pan, cook onions, pine seeds and carrots over medium heat for 3-4 minutes. Add garlic, raisins, cumin powder, cinnamon powder, black pepper and 1 cube MAGGI Less Salt Chicken Stock and cook for another 2 minutes.
Add tomato paste, parsley, and rice and stir until well combined. Remove from heat and cool slightly.
Place 2 tablespoons of filling on the edge of one cabbage leaf. Fold in edges and roll into a large parcel.
Place cabbage parcels, flap side down in a deep ovenproof dish, combine the remaining MAGGI Less Salt Chicken Stock cubes with the boiling water and pour over the cabbage parcels, cover with foil and bake in a 180°C oven for 20-25 minutes.
Per Portion of 300g
Click on the menu icon to open and browse the site menu.
You can click on it from any page.
You can change how you view the site by clicking on the List icon as shown. You
are now in the Grid view.