8leaveslarge savoy cabbageor more for smaller rolls
Instructions
Peel onion and chop finely.
Peel garlic and crush.
Peel carrots and cut in 1/4" (0.5cm) cubes.
Wash zucchini and cut in 1/4" (0.5cm) cubes.
Wash and deseed bell pepper and cut in 1/4" (0.5cm) cubes.
In a large heavy bottomed pan heat some olive oil over medium heat.
Once hot fry onion and garlic in oil for a couple of minutes, then add vegetables and fry for a couple more minutes.
Add diced tomatoes and heat through.
Add ground beef and separate with a spatula to make sure no big lumps cook together.
Add seasoning (be generous with salt), cover and let simmer for 1 hour.
About 10 minutes before the hour is over gently remove cabbage leaves. Fill a bowl with hot water and wash leaves in hot water for a couple of minutes. This should soften them enough to be able to roll them without braking.
Lay out 2 leaves one on top of the other and spoon some veggie and beef stew into the middle. Roll up and secure with tooth picks or cooking string.
Once all rolls are done heat some olive oil in a skillet over medium heat.