-
Chop 1 onion and slice the other.
-
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.
-
Serve hot, garnished with lemon or
lime slices.