China cabbage rolls
1 large China cabbage
water
salt
Filling
1 dl porridge rice
3 carrots
1 onion
1 parsnip or 0.5 celeries
1 egg
1 tsp. herb salt
0.5 tsp. lemon pepper
1 tsp. marjoram or 0.5 tsp. dried marjoram
small leaves of China cabbage
butter or margarine
Topping
syrup
Cut off the heel part of the cabbage and boil the cabbage in water seasoned with salt, until the leaves are soft, i.e. about 10-15 minutes. Use the cabbage boiling water to cook the rice, cook for about 10 minutes.
Chop the smaller leaves of China cabbage and the onion. Melt the butter on the pan and add chopped China cabbage, onion, grated carrot and parsnip. Mix the ingredients and season with salt, pepper and marjoram.
Place the drained cabbage leaves on the worktop, spread the
filling on the leaves and make tight rolls.
If the leaves are small, use two leaves at a time. Lay the rolls
side by side on a cooking tray greased with butter. Pour syrup on
the top and bake at the temperature of 200º C for 30-40 minutes.
While in oven baste them with cream in order to prevent the surface
from drying.
Serve with meat, fish or potatoes.