16 large leaves white cabbage
1 medium onion or 150 g, finely chopped
1 medium tomato or 150 g, chopped
1½ cups fresh parsley or 110 g, chopped
2 tablespoons olive oil
3 tablespoons fresh mint, chopped
¾ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, soaked for half an hour in water and drained
½ cup lemon juice or 125 ml
8 pieces lean beef or 500 g, steak
3 cubes MAGGI® Chicken Less Salt Bouillon
5 cups boiling water or 1250 ml
1 tablespoon dried mint, powder
Boil cabbage leaves for 5 minutes or until they become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside.
Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl.
Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.
Arrange beef steak pieces at the bottom of a large pot. Arrange cabbage parcels next to each other on top of the steak pieces.
Dissolve the MAGGI® Chicken Less Salt Bouillon cubes in boiling water and pour it over the cabbage parcels. Press with a plate on top and bring to boil then simmer on low heat for 1 hour 30 minutes. Garnish with dried mint and serve.