Place the cabbage head in a bowl (without water) cover and microwave at high for 10 minutes.

Take out and allow to cool.

Remove the cabbage leaves out one by one.

In a separate bowl, add mince, chopped onion, chopped garlic, salt, red chili powder, cumin seeds and bread crumbs.

Mix and add water to make the mixture moist (about 1/2 cup).

I have added the bread crumbs to increase the amount of stuffing. You can double the mince and skip the bread crumbs if you want.

Divide the mixture into 8 big meatballs.

Place one cabbage leaf on a flat surface and remove the thick stem using a knife.

Place a meatball and roll the cabbage leaf to make a packet as shown in the video.

Chop the remaining cabbage into 2 inch chunks.

Place the chopped cabbage chunks in a cooking pot and arrange the stuffed cabbage packets on the cabbage chunks.

Pour in the tomato cans and add2 cups of water and chicken cubes.

Cover and cook for 40 minutes on medium to low flame.

Dish out and serve hot with buns.

Enjoy!