Cabbage rolls with pressed potato and lingonberry sauce
Serves 4

1 white cabbage head
50 ml round-grain rice
150 ml milk for rice
150 g ground beef
150 g ground pork
300 ml milk for the ground meat
2 eggs
1 yellow onion
2 tbsp syrup
50 g butter
salt and white pepper

pan juices from roasting
300 ml water
2 stock cubes
2 tbsp soy sauce
1/2 tbsp cornstarch

Cut the stem out of the cabbage head and put the cabbage in a pot of boiling water. Pick off the leaves as they come loose, and trim off the coarse part in the middle of each leaf. Boil the rice in the milk until it becomes thick, let cool. Finely chop the onion and fry it in a little butter. Mix the ground meat with egg, onion, milk and spices; then mix in the boiled rice. Test-fry a small portion to check the seasoning. Lay out the cabbage leaves and put 23 tablespoons of meat on each one, roll the leaves to form small rolls. Place them in a buttered oven pan with the seam facing down, and pour over the syrup. Cook in the oven at 180 until golden brown.

Boil the pan juices with water, stock cubes and soy sauce. Dissolve the cornstarch in water and thicken.

Add the sauce to the rolls and let it simmer in the oven for another 20 minutes. You might need to reduce the heat to prevent them from burning.

Serve with freshly boiled pressed potatoes and lingonberry sauce.