Swedish Cabbage Rolls Recipe

• 1 small head White Cabbage
• Water (as required)
• Salt (to taste)
  
  For Filling
• ½ cup Water
• ¼ cup White Rice
• 1½ cups Milk
• 350 g Beef (ground)
• Salt (to taste)
• White Pepper (to taste)
• Thyme (to taste)
• Margarine or Butter
• ½ cup Light Cream

• Pour lots of water in a large pot and add salt. Boil the water.
• Cut off the core of the cabbage and place it in salted water.
• Cover the pot and cook till the leaves are slightly soft and easy to remove from the core.
• Carefully peel off the leaves one by one and drain on a rack or towel.
• Trim the coarse center vein of each leaf. Set aside.
• Boil half cup of water in a pan.
• Add rice and cook, while covering the pan till the water is almost absorbed.
• Add in the milk and cook till the mixture resembles a thin porridge.
• Remove and cool the mixture.
• Mix beef, salt, pepper and thyme into the prepared mixture. Add more milk, if required.
• Place a large tablespoon of the filling on each cabbage leaf.
• Fold the leaf around the filling and secure with a toothpick to form a roll.
• Place a skillet on fire and heat a little margarine.
• Place the rolls in the skillet and brown them on medium heat.
• Remove and transfer to a pan.
• Add light cream and simmer for 30 minutes.
• Serve hot with boiled potatoes.