Stuffed Cabbage

• 6 large leaves of cabbage
• 4 oz. cooked rice
• 2 teasp. very finel

Wash and boil the cabbage leaves for 5 min. in salt water. Drain. Mix the filling, moistening it with stock and flavouring it carefully. Form into rolls. Remove a little of the coarse vein of the cabbage leaves. Wrap each roll of filling in a cabbage leaf and tie with cotton or secure with a cocktail stick. Place in a saucepan, barely cover with stock, put on lid and simmer very gently 45 min.