How to cook
Drop the cabbage leaves in boiling salted water for 3 minutes. Peel the tomatoes, cut them into small pieces and salt them. Clean the carrots and cut them into quarters lengthwise. Remove their cores and cut them again into thin strips. Peel and chop the onion. Chop the meat (until almost minced).
Dissolve the chicken broth cube in 2 cups (0.5 liter) of hot water, put the onion in a pot with 2 tablespoons of oil. Leave on low heat to stew until golden. Add the rice to the onion and let it sauté. Stir with a wooden utensil.
Once the rice becomes translucent, pour 1 1/5 cups (300 ml) of broth over it. Let it come to a boil, then reduce the degrees. Cover and leave for 20 minutes on low heat. Switch the oven dial to 356°F (180 °C). Put the tomatoes in a pan and sprinkle carrots on top. Separately, mix the meat with the rice and egg (pre-boiled). Sprinkle it with salt and black pepper to taste and 1 teaspoon of crushed thyme.
Spread the filling over the cabbage leaves and fold them. Lay the resulting leaves gently on the vegetable bed. Top the leaves with 2 tablespoons of oil and the rest of the broth. Add the bay leaf and sprinkle it with the remaining thyme.
Cover the dish with foil and put it in the oven for 1 hour. Remove the foil and continue baking for 30 minutes. Remove from the oven and sprinkle it with lemon juice.