This recipe has been translated automatically from french
1. Start by blanching the cabbage (boil for 15 min, the leaves should be translucent), cook the rice and leave to cool. Make the sauce Heat a sauté pan, add the olive oil, the chopped onion, the crushed garlic. stir over the heat until the onion is translucent then add the peeled tomatoes, the concentrate, the spices and the vegetable broth. Cover and simmer. Combine ground meat, cooked rice, chopped cilantro, a clove of crushed garlic, a minced onion and the spices. Separate the cabbage leaves once cooled, take each leaf and cut the hard part, put a little meat filling and roll the leaf before placing it in the pan with the sauce. Continue like this until there is no more garnish (if you have a few cabbage leaves left in the fridge in an airtight container to prepare a salad later) Place the pan over the heat, cover and cook for 30 minutes at low boil, the sauce should thicken at the end of cooking. Serve hot.
you can replace the tomatoes for a jar tomato sauce