• Boil the rice with the milk for around 20 min
• Cut away the outer part of the stem on the cabbage head and place in boiling water, allow to cook for a few minutes until the leaves easily can be plucked one by one. You need around 12 leaves
• Heat the oven to 225°C (437°F)
• Mix the ground meat with egg and salt, then stir in rice, spices and the cream.
• Place the leaves flat and put a dollop of the meat mixture on each leaf. Fold the edges and then roll it
• Heat up a pan on medium heat with some butter and fry the rolls
• After removing the rolls then add some hot water to the pan and deglaze it but save the liquid for later
• Grease an oven pan and place the rolls with the folding edge down. Drizzle the syrup over and bake in the oven for 30 min while pouring over the liquid from the pan a few times. Cover with aluminium foil if the rolls start to get too much color.

Cream sauce

• Chop the onion and carrot
• Fry in some butter until golden.
• Add buillon and cream.
• Let it simmer until it is thick enough (you can add some flour or starch of you like it thicker)
• Strain the sauce and flavour with soy sauce, salt and pepper