In a medium saucepan; bring water to a boil, add rice and simmer for 20mins
Transfer rice to a colander and keep aside

Bring a pot of lightly salted water to a boil, add Onions/cabbage leaves and cook for 3-4mins or until softened. Drain water and keep aside
Blend tomatoes, scotch bonnet, diced onions and red bell pepper until smooth
In a medium bowl, combine ground beef, cooked rice, salt, eggs, maggi, mixed spices, black pepper and 2tbsp tomato/pepper paste. Mix thoroughly
Pace the boiled onions/cabbage *leaf by leaf* and wrap the rice mixture
With the remaining tomato/pepper paste make

Add oil, curry, maggi, salt and a cup of water to the sauce; bring to a boil and add the stuffed onion/cabbage rolls to the pot
Cover pot with a lid, reduce heat to low and cook for some minutes
Serve!