Preparation time: 15-20 minutes
Cooking time: About 2 hours

1. Cook the rice in the stock until half-done.
2. Cut off the stem of the cabbage. Blanch the cabbage in lightly salted water. Remove the leaves as soon as they start to separate, saving the bigger leaves for the rolls.
3. Trim off any tough pieces and shred the smaller leaves for the stuffing.
4. Thoroughly combine the ingredients for the stuffing, moistening with some cooking water from the cabbage if necessary.
5. Place some stuffing in each leaf and fold it up, parcel-like; seal with egg white.
6. The rolls should be small and thin. Brown the rolls in butter in a frying pan.
7. Pack them into an ovenproof dish. Deglaze the frying pan with a little cooking water from the cabbage and add it to the baking dish.
8. Pour a drizzle of syrup over the rolls and cook in a 180° C (350° F) oven for about 1 1/2 hours, turning them once and adding more cooking water as required.
9. Add some cream before serving to act as a sauce.