Stuffed Cabbage with Vegetables and Beef Steak

How to prepare

1. 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.
2. Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl.
3. Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.
4. Arrange beef steak pieces at the bottom of a large pot. Arrange cabbage parcels next to each other on top of the steak pieces.
5. Dissolve the MAGGI Less Salt Chicken Stock 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.