Deconstructed lahanodolmades

Cook the finely chopped large onion in about a quarter cup of olive oil with a sprinkle of salt over medium heat for eight to ten minutes until soft and golden; add diced carrots with it if using.

Roughly chop a big head of green cabbage into slices.

Add the four grated garlic cloves and warm through a few seconds.

Add the ground beef, break it up and brown until the redness goes, a few minutes, then season with salt and pepper.

Add one 15 ounce can of unseasoned tomatoes and cook over medium heat 15 to 20 minutes until the sauce thickens and the meat is fully cooked.

Add the cabbage a little at a time as it wilts, seasoning each addition with salt and pepper.

Cook 20 to 30 minutes over medium to medium-high until the cabbage wilts down and the released juices dry up into a thick sauce.

Taste and adjust seasoning, adding crushed red pepper flakes if wanted.

Squeeze in the juice of one or two lemons, optionally add finely chopped parsley and a teaspoon of dried oregano or thyme, and take it off the heat.

Serve over white rice cooked in a rice cooker with equal amounts rice and water, a teaspoon of salt and one or two tablespoons of olive oil.