6 - 8 large cabbage leaves
1 tablespoon olive oil
A bunch of spring onions, chopped
10 dag bacon
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon cumin
1 bunch parsley, chopped
500 g minced
250 ml vegetable stock

Cabbage leaves, blanch ten seconds, re­move tough stems. Heat oil in a casse­role, green onions, garlic and bacon fry, add minced meat and stir in remaining ingredi­ents. Cabbage leaves filled with ground cooled and bake 25 minutes in the oven at 180 degrees. Serve with baked potatoes!

To serve you best this wine:
GrĂ¼ner Veltliner from Weingut Kohl