1
["n a large pot, bring 2-3 liters (1/2 - 2/3 gallon) of water to a boil. Add the whole cabbage and cook until the outer leaves begin soften, around 3 to 4 minutes. Take the cabbage out using a slotted spoon. Remove 2-3 large outer leaves, drain. Return the cabbage to the pot and repeat the process until all the cabbage leaves are cooked. Drain with a kitchen towel. Select 12 large leaves. The rest can be saved for other dishes.", "Make the filling: in a skillet, heat a teaspoon of olive oil over medium-high heat. Add ground beef and cook for 5 minutes or until it changes color, stirring and breaking it constantly with a wooden spoon. Transfer the meat to a plate or bowl.", "Put the skillet back to the stove. Add 1 teaspoon of olive oil. Chop onion, garlic and chili pepper and add them to the skillet together with grinded carrots. Cook for 5 minutes over medium heat. Add coriander, cumin, paprika and majoran and cook until aromatic, stirring constantly, around 1 minute.", "Add diced tomatoes with juice or diced fresh tomatoes and add them to the skillet. Drain kidney beans and add them, too. Add tomato paste, sugar, a pinch of salt and black pepper. Stir everything well and let it cook over low heat for 20 minutes or until the liquid evaporates. You want your chilli con carne to be rather dry, as it's easier to stuff cabbage leaves that way.", "Preheat the oven to 180 u00b0C or 350 u00b0F.
