Preparations:

- Blanch and carefully remove its leaves so that they do not break.

- Peel and chop the garlic and onion in brunoise.

- Scale and remove the skin from the tomato to crush.

- Raw, prepare the filling, put in a container the rice (raw), minced meat, onion, tomato, coriander, garlic, baharat spice, tomato, and salt. Mix all the ingredients very well.

- To prepare the rolls, put a cabbage leaf on a flat surface and add a tablespoon of the other preparation.

- Roll up the sheet with the filling and then fold the two upper and lower ends to seal and not separate when cooking.

- Repeat the operation with the rest of the cabbage leaves.

Elaborations:

- In a large skillet heat olive oil. When it is heated add the cabbage rolls. And spread the rest of the tomato sauce or tomato puree (both usable) over the collard greens.

- Finally add 4 cups of water and cook with the lid around 40-50 minutes.

- After that time, see if they are cooked. If they are cooked, remove the cabbage leaves from the casserole and pass the sauce that has remained inside through the turmix.