Minced Meat and Rice wraps in Stew

Minced Meat and Rice wraps in Stew

Ingredients

• 2 cups Minced Beef
• 1 cup cooked Rice
• 4 cooking spoons Stew
• 1 cooking spoon Vegetable oil
• 2 cooking spoon water or beef stock
• 1/2 medium size Onion( chopped)
• 2 cloves Garlic ( crushed and chopped)
• 2 pieces Scotch Bonnet pepper ( chopped)
• 1 table spoon Parsley( chopped)
• Seasoning to taste
• Salt to taste
• Cabbage leaves for wrapping

Instructions

1. Pre heat oven to 400degrees . If you are cooking on the burner then skip this step.
2. Mix together minced meat, water or stock, oil, seasoning, onion, garlic, pepper, parsley and rice. Knead with your hands to have a well blended mix.
Kitchen tip: To prevent the pepper from stinging rub oil on your hands before kneading the mixture
3. Boil  water in a big pot . Peel out the damaged outer leaves of the Cabbage bulb. Place the whole cabbage bulb in hot water so that peeling off the leaves is easier. Peel as much as you need for wrapping and rinse in cold water .
Kitchen tip: I will recommend using up the left over cabbage quickly as the heat from the water may not allow the cabbage to keep well in the fridge
4. Rinse the minced meat in cabbage leaf and place in a baking tray or pot.
5. Pour the stew over the cabbage and place in the oven or cook over the burner
6. After 20 minutes turn the wraps over so the other side facing up cooks well. Cook for another 20 minutes
7. Serve on its own or with fried plantain.

Content and Image from iqfoodplatter