Swedish stuffed cabbage rolls (Kåldolmar)

1. Cook the rice in the water for 10 minutes until half done and let it cool; finely chop the onion.

2. Cut out the cabbage core and cook the head in boiling salted water until the outer leaves come away; remove 12 nice leaves and shave down their thick ribs.

3. Mix the minced meats with the rice, onion, egg, milk, salt and pepper, divide among the leaves and fold them into small parcels.

4. Brown the parcels in the butter, seam side down, all over, then place them in a baking dish and drizzle with the syrup.

5. Pour in half the stock and bake in an oven preheated to 200 °C for 45 minutes, basting twice with the juices.

6. Dilute the pan juices with the remaining stock, thicken with the flour mixed into the cream for 3 minutes, and serve the cabbage rolls with the sauce, boiled potatoes and lingonberry jam.

Tip: Kåldolmar came to Sweden in the early 18th century after King Charles XII's stay in the Ottoman Empire, modelled on the Turkish dolma; 30 November is still "Kåldolmar Day". The syrup gives the caramelised, slightly sweet surface that sets them apart from other stuffed cabbage dishes. If you have no light syrup, golden syrup or honey will do.