2 leaves of a large cabbage (white or Savoy)
2 cloves garlic, crushed
1 medium onion, minced
100 g whole rice, previously boiled
1 yellow pepper, seeded and minced
1 celery stem, chopped
3 dl vegetable stock
2 tablespoons wheat flour
3 tablespoons water
1,5 dl cream
walnut, crushed
salt
spices

Boil the cabbage leaves for 1 min and drain carefully. Mix the garlic, the onion, the rice, the walnuts, the yellow pepper and the celery. Distribute the mixture among the two cabbage leaves and roll to make a bundle. Place the bundles in an ovenproof tray and pour some vegetable stock over. Season to taste with salt and pepper. Bake in the oven in gentle heat for 1 hour. Keep the bundles suitably warm. Make a sauce with flour and water and add the remainder of the vegetable stock. Boil and stir and add the cream when boiling is finished. Season with salt and pepper and pour over the rolls just before serving.