Remove the thick veins from the cabbage. Cut the leaves, cook them in boiling water with 1 tbsp JUMBO Aroma to enhance the flavour of the other ingredients and a little ground cumin for 2 minutes. Dry them off quickly in a colander.

Cut the leaves into pieces to fill them with a small quantity of a mixture of rice, chopped tomatoes, chopped parsley and mince. Roll up the leaves in the shape of a finger and place them in a pan. Add the tomato sauce, a glass of water, the oil, the JUMBO Jumbo cube and the lemon juice. Bring to the boil and leave to cook over a low heat. Serve hot.