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Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.
Combine rice, meat, garlic, spices, mint and butter in a bowl.
Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.
Dissolve MAGGI Chicken Stock cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.
Cover and cook over low heat for about 1 hour, or until rice is cooked.
Per Portion of 300g
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