A large cabbage
Water, Salt
Filling:
1/2 cups (1 dl) raw rice
Water, salt
300 g ground beef
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper
For frying:
Butter,
Margarine, or oil
On top:
2 Tbsp syrup
Water or bouillon
1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground beef, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground beef mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more. Add water or bouillon.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with lingonberry or cranberry jam or fresh puréed berries.
