A delicious vegetarian option, that's presented well, originating from Egypt.
For 2 minutes, dip the cabbage leaves in boiling water with salt and cumin in it.
Put them to one side so they drain.
Except for the oil, mix the other ingredients together.
Lay the cabbage leaves on a non-sticky surface and fill each with a little filling.
Tuck in the ends and roll into parcels.
Line a pan with the reserved hard parts so it covers the bottom then drizzle oil over them.
Put the parcels on top of the hard parts and just about cover them with water.
Simmer for 35 minutes and serve without the hard parts.
Food in Africa