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1
In a large pot, bring 2 to 3 liters (1/2 to 2/3 gallon) of water to a boil.
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2
Add the whole cabbage and cook until the outer leaves begin soften, around 34 minutes.
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3
Take the cabbage out using a slotted spoon.
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4
Remove 2-3 large outer leaves, drain.
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5
Return the cabbage to the pot and repeat the process until all the cabbage leaves are cooked.
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6
Drain with a kitchen towel.
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7
Select 12 large leaves.
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8
The rest can be saved for other dishes.
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9
For the filling, in a skillet, heat 1 teaspoon of olive oil over medium-high heat.
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10
Add ground beef and cook for 5 minutes or until it changes color, stirring and breaking it constantly with a wooden spoon.
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11
Transfer the meat to a plate or bowl.
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12
Put the skillet back to the stove.
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13
Add remaining 1 teaspoon of olive oil.
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14
Chop onion, garlic and chili pepper and add to the skillet together with grated carrots.
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15
Cook for 5 minutes over medium heat.
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16
Add coriander, cumin, paprika and marjoram and cook until aromatic, stirring constantly, around 1 minute.
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17
Add diced tomatoes with juice or diced fresh tomatoes, drained kidney beans, tomato paste, sugar, salt and black pepper to the skillet.
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18
Stir everything well and cook over low heat for 20 minutes or until liquid evaporates.
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19
You want chilli con carne to be rather dry, as its easier to stuff cabbage leaves that way.
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20
Preheat oven to 180 degrees C or 350 degrees F.
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21
Wrap chilli con carne in cabbage.
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22
Start by slicing out the thick vein from the cabbage leaves, making them flat and easy to roll.
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23
Place around 4-5 heaped tablespoons of filling on the thick side of a leaf and fold in sides.
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24
Roll up and place in an oven-safe baking form or skillet with seam side down.
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25
Repeat until the filling is over.
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26
Top with marinara sauce.
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27
Cover the form with a sheet of tin foil or a lid and put it in the oven for 30 minutes or until the cabbage is tender.
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28
Uncover and cook for 10 more minutes.
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29
If desired, add shredded Gouda after you uncover the skillet.
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30
Serve 2 rolls per person topped with a teaspoon of sour cream.
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31
Enjoy!
