Cabbage Rolls

Ingredients
500g minced beef
1 small onion, roughly chopped
1 cup cooked rice
1 egg
salt and pepper to taste
6 cabbage leaves, blanched for 1 min.
2 cans chopped tomatoes
1 cup beef stock
2 teaspoons sugar

Mix the beef, onion, rice, egg, salt and pepper together.
Trim the blanched cabbage leaves of the core and lay out flat as possible; stuff them with equal amounts of the meat mixture. Then roll up overlapping the cut (where you took the core out)
Pack the rolls into the Camp Oven and top with 2 cans of chopped tomatoes mixed with the stock. You can add some water so you have enough liquid to cover the rolls. Now sprinkle the sugar on top.
Simmer for 1 to 11/2 hours with the lid on.

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