for 4 person

Cabbage

800 g	white cabbage
	salted water, boiling

Rice

100 g	long grain rice (e.g. parboiled)
	salted water, boiling

Filling

400 g	minced meat (beef)
1 dl	full cream
1	onion, finely grated
¼ bunch	marjoram, finely chopped
1 tsp	salt
a little	pepper

Rolls

2 tbsp	cranberry jam
1 tbsp	water

Bake

4 tbsp

cranberry jam

How it's done

Cabbage

Cut out the stalk, carefully remove the leaves and cut the thick leaf ribs flat. Blanch the leaves in salted water for approx. 2 mins., briefly rinse in cold water. Place the leaves on a tea towel, place the smaller leaves on top.

Rice

Cook the rice in salted water until just soft. Drain the rice, place in a bowl, allow to cool slightly.

,

Filling

Add the mince to the bowl of rice along with all the other ingredients up to and including the pepper. Knead the mixture thoroughly until you have a compact mass.

Rolls

Spread the filling on top of the leaves, fold the sides of the leaves inwards, roll up tightly. Place the rolls side by side in the prepared dish. Combine the cranberry jam and water, drizzle over the top.

Bake

Approx. 50 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, serve with the cranberry jam.

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