|Onion||1 , peeled and chopped|
|Rashers streaky bacon||4 , derinded and chopped|
|Raw minced beef||225 Gram|
|Long grain rice||50 Gram, cooked|
|Olives||25 Gram, chopped|
|Soy sauce||20 Milliliter (Four 5 Milliliter Spoons)|
|Ground black pepper||To Taste|
|Cabbage leaves||12 Large|
|Seasoned boiling stock||300 Milliliter|
|Cornflour||15 Milliliter (One 15 Milliliter Spoons)|
|Tomato puree||10 Milliliter (Two 5 Milliliter Spoon)|
|Raw minced beef||8 Ounce, minced|
|Long grain rice||2 Ounce, cooked|
|Olives||1 Ounce, chopped|
|Soy sauce||4 Teaspoon|
|Seasoned boiling stock||1⁄2 Pint|
Melt the butter in a pan and fry the onion and bacon until lightly coloured.
Stir in the mince and cook for 5 minutes, stirring frequently.
Stir in the cooked rice, olives, 3 x 5 ml spoons (3 teaspoons) of the soy sauce and the seasonings.
Blanch the cabbage leaves in boiling salted water for 3 minutes, then drain.
Divide the mixture between the cabbage leaves and roll up to enclose the filling.
Place in a lightly greased ovenproof casserole and pour over the boiling stock.
Cover the casserole and cook in a warm oven for 40 minutes.
Strain off the cooking liquor into a small pan.