Ingredients

1 large cabbage

Water

Salt

Filling:

1/2 cup raw rice

Water

Salt

300 grams ground beef

Core of the cabbage

1 small onion, grated

1/4 cup dried bread crumbs

1/4 cup water

1/4 cup cream

Salt, black pepper

For Frying:

Butter

Topping:

2 tablespoons syrup

Water or bouillon

Directions

Cut out the core of the cabbage.

Cook the cabbage in salted water until done.

Remove the leaves and drain. Pare down the thick base of each leaf.

Cook the rice in salted water.

Let the bread crumbs swell in the water and cream mixture.

Mix the ground beef, bread crumbs, onion, seasonings, and rice. Dice the core of the cabbage and add to the ground beef mixture. Season.

Spread cabbage leaves on a board. Put 1 to 2 tablespoons of filling on each leaf. Wrap into little packages.

Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.

Bake at 425°F until slightly brown. Turn and bake some more. Add water or bouillon.

Lower the temperature to 350°F. Baste and bake for 45 to 60 minutes.

Serve with lingonberry or cranberry jam or fresh, pureed berries.