What you need (2 servings):
6 large cabbage leaves (Savoy cabbage or Chinese cabbage)
250g ground beef
1 egg white
1,5 tbsp asian-style chili sauce
50g grated cheese
1 can chopped tomato
1/2 onion, diced
1 tsp garlic paste (or 1 clove, minced)
1 tsp thyme
salt & pepper to taste
Boil the cabbage leaves for 5 minutes in ample water. Drain and cut out the thick part of the center vein/rib.
Mix the ground beef with egg white, some breadcrumbs and the chili sauce in a bowl and shape it into 6 rolls. Wrap each roll into a cabbage leave, making sure to tuck in the sides of the leaf.
Grease an oven dish with a bit of vegetable oil and place the rolls in the dish, seam down.
Heat some oil in a pan and saute the onion and garlic. Add the canned tomato and thyme. Season to taste with salt and pepper. Pour over the cabbage rolls and sprinkle with grated cheese.
Bake in the oven for approx. 40 minutes at 200C (175C fan oven). Serve with boiled pasta.