Stuffed Cabbage/vine Leaves

Mix together mince, onion, garlic, rice and garam masala, set aside for an hour. Meanwhile remove as much of the cabbage core as possible with a knife. Fill a large pan with boiling water and submerge cabbage until leaves are easily removed in one piece, then put cabbage back in the water until more leaves can be peeled off. Line the bottom of a large pan with any torn leaves. Put one tablespoon of meat mixture at the stalk end of a whole cabbage or vine leaf and roll up, turning the sides in as you go, to enclose the meat. Carry on until all meat mixture is used up. Place in the bottom of the pan, fold side down.

Dissolve the stock cubes in the boiling water and pour over leaves to cover. Bring to the boil and simmer as slowly as possible until all liquid has been absorbed.