Eggplant and zucchini cut crosswise into pieces. From each piece, remove a teaspoon of the core so to get the Cup bottom. From tomatoes to cut off the tops, but not until the end and carefully remove the core and seeds without disturbing the integrity of the tomatoes. Do peppers remove seeds. From cabbage to cut the stalk. Bow clean top and bottom cut off so that you can see the core of the rings, and make a lateral cut to the middle. Omit the onion and the cabbage in salted boiling water and cook for 10-20 min. then put on a sieve to drain off the water and disassembled into individual leaves.

Onions to chop half rings. Onions (1/2 portion), the core of the zucchini, eggplant and tomatoes (1/2) fry in vegetable oil. Pour the vegetable stock and add chopped greens (1/2). I love to add cilantro, gives it its flavor.

In minced meat add chopped onion, fried core. Add washed rice and chopped garlic. Add the chopped herbs and the grated tomatoes. Pepper and salt, add spices. Mix everything into a homogeneous mass.

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Filled with minced vegetables and put in layers in cast iron. Simmer until tender on medium heat. BON APPETIT!!!

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