OXTAIL AND ROASTED CAPSICUM CABBAGE ROLLS IN TOMATO AND BAY LEAF BROTH - Manning Valley Naturally

Ingredients

• 2kg oxtail pieces
• ½ cup extra virgin olive oil
• 2 brown onions, finely diced
• 6 cloves garlic, minced
• 8 bay leaves
• sea salt flakes and freshly-ground black pepper
• 2L beef stock
• 2L tomato juice
• 1 cup short grain rice
• 2 cups roasted capsicums, finely sliced
• 1 tsp caraway seeds
• 1 bunch parsley, finely chopped
• 1 Savoy cabbage
• sour cream and plum jam, to serve