Heat 2 tablespoons oil in a heavy
based pan, add chopped onion and cook over a medium heat, stirring,
for about 8 minutes, until soft and golden brown.
Add garlic, chilies and one third
of the ginger and cook for 1 minute, then remove with a slotted
spoon and set aside.
Add beef to pan and cook, stirring,
until browned and well broken up.
Stir in turmeric and garam masala
and cook for 1 minute, then add onion mixture.
Cook, covered for 20-30 minutes,
stirring occasionally, until cooking liquid is absorbed.
Leave to cool.
Remove core from cabbage with a
sharp knife.
Cook whole cabbage in boiling
salted water for 8 minutes, then drain and rinse in cold water.
Leave until cool enough to handle,
then carefully peel off 12-16 outside leaves, keeping them whole.
Finely shred remaining cabbage.
To make sauce, heat remaining oil
in a heavy based pan, add sliced onion and cook, stirring
frequently, for 5 minutes or until soft but to brown.
Add shredded cabbage, tomatoes,
remaining ginger, lemon juice and 150 ml water.
Season with salt and pepper.
Bring to the boil, then simmer
uncovered, for 5 minutes.
Preheat oven to 190oC.
Put about 2 tablespoons mince
mixture on each cabbage leaf, fold sides in and roll up neatly.
Pour a little sauce into the base
of an ovenproof casserole, add cabbage rolls and pour over remaining
sauce.
Cover and cook for 40-50 minutes,
until cabbage is tender.
