Ingredients
- 80g basmati rice
- 8 large kale leaves
- 3 tablespoon(s) of olive oil
- 100 g parsnips
- 100g carrots
- 2 cloves garlic
- 1 red onion
- 40 cl of vegetable broth
- 100g ground beef
- 1 teaspoon(s) of oregano
- 1 teaspoon(s) of paprika
- 1 teaspoon(s) of curry
Preparation
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Cook the rice in salted water following the directions on the package. Peel the vegetables and cut them into brunoise. Peel and chop the garlic and onion.
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In a frying pan, heat the oil, add the garlic and onion and brown for 5 minutes. Then add the vegetables and fry them for 5 minutes. Add half of the broth, cover and cook for 5 minutes.
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In a pan, brown the minced meat with the oregano and spices.
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Preheat the oven to 180°/th. 6. Blanch the cabbage leaves in a large pot of boiling water for 3 minutes, then place them on a clean cloth. Then mix the cooked rice, vegetables and meat. Garnish each leaf with this stuffing, then fold the cabbage leaves over the stuffing to enclose it like a paupiette and tie them up. Place them in an oven dish, pour in the remaining broth and bake for 15 minutes.
