Cut out the core of the cabbage. Cook the cabbage in salted water until done. Remove the leaves and drain. Pare down the thick base of each leaf.
Cook the rice in salted water.
Combine water and cream in bowl. Let the breadcrumbs swell in the water and cream mixture.
Mix the ground beef, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. And add to the ground beef mixture. Season .
Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf and wrap into little packages. Place the packages side by side in a greased baking dish. Top with a few dabs of butter.
Bake at 425°F (225°C) until slightly brown. Turn and bake some more. Add water or bouillon. Lower the temperature to 350°F (180°C). Baste and bake for 45-60 minutes.
Serve with lingonberry or cranberry jam or fresh pureed berries.
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