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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
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