Savoy cabbage filled with carrots and mushrooms

Main course, serves 4-6

2-3 litres of chicken stock

1 savoy cabbage

2 onions, chopped

3 tablespoons of oil

150 grams of mushrooms, sliced

200 grams of carrots, grated

1 tablespoon of tomato puree

2 teaspoons of cinnamon

250 grams of cooked rice

1 egg

Kitchen string, oven dish, aluminium foil

Bring the chicken stock to the boil in a large pan, put cabbage in and cover this with a large plate and a weight on top of this, to make sure the cabbage is completely covered, leave to cook for 15 minutes on a low heat.Take cabbage out of stock and leave to cool for a while. Fry the onion on a low heat until golden brown, then add mushrooms & carrots and fry for another 5 minutes. Stir the tomato puree in, spoon the rice through the mixture, add salt, freshly ground pepper and cinnamon to taste and fry for a further few minutes, stir now and then and leave to cool for a while.Fold the cabbage leaves open, remove the inner ones with a knife. Slice half of these leaves finely (the rest aren’t used in this recipe) and stir them, together with the egg through the rice mixture.Fill outside cabbage leaves with the rice mixture, fold the leaves around it tightly and tie the whole thing up with kitchen string. Place cabbage in the oven dish, pour chicken stock over it and cover with aluminium foil. Heat cabage for 40-50 minutes at 180 C in a preheated oven. Cut cabbage in 4-6 pieces and pour some stock over them.Delicious with finely grated beetroot and roasted hazelnuts.