Stuffed Cabbage Leaves from Guadeloupe

Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves and blanch them in batches for 2-3 minutes until pliable, then transfer to a colander to drain and cool.

In a large mixing bowl, combine the ground beef, uncooked rice, minced garlic, fresh mint, and lemon juice. Season generously with salt and pepper, then mix thoroughly until all ingredients are evenly incorporated.

Lay a blanched cabbage leaf flat on a clean work surface and place a generous spoonful of the meat and rice filling near the base of the leaf. Fold in the sides and roll tightly from the base upward to form a secure parcel, repeating with the remaining leaves and filling.

Melt the margarine in a large, heavy-bottomed pot or Dutch oven over medium heat. Arrange any leftover or torn cabbage leaves across the bottom of the pot to prevent the rolls from sticking and burning.

Place the stuffed cabbage rolls seam-side down in a single snug layer over the bed of cabbage leaves. Add enough water to just cover the rolls, then bring to a gentle boil.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently until the rice is fully cooked and the beef is tender throughout, adding a splash of water if needed to prevent drying out.

Carefully remove the stuffed cabbage rolls from the pot using a slotted spoon and arrange them on a serving platter. Drizzle with a little fresh lemon juice and garnish with extra mint leaves before serving.