• Cook the rice according to the instructions on the package
• Remove the hard stem from the savoy cabbage leaves
• Blanch them in salted water for 3-4 minutes (or in a steamer) and put them in cold water
• Chop the shallots and fry them in olive oil until glassy
• Chop the mushrooms and chestnuts and add to the shallots
• Fry for another 5 minutes and then deglaze with the white wine
• Let simmer for another 5 minutes
• Add the rice - mix well and add the cream and season to taste with the spices
• Add 1-2 Tbsp of the filling to a Savoy cabbage leave and roll them into packages
• Cook in a steamer for 30 minutes or if you don't have one, you can cook them in a pan as well
• Just add some oil to a pan and roast the packages for 3-5 minutes, than add ca. 300 ml water with bouillon
• Let simmer for 20-25 min with a closed lid
• If you prepare the rolls in a steamer you can also quickly roast them in some oil for some extra fine roast aromas - but it's optional

Brussel Sprouts:

• Preheat the oven to 200 C degree
• Wash the Brussel Sprouts and cut them in half
• Also cut the hazelnuts and cranberries in half
• Mix all the ingredients, add to a ovenproof dish and bake for 25-30 minutes until brown and crispy

Mushroom sauce:

• Wash the mushrooms and cut in slices
• Chop the shallot and fry in olive oil until glassy
• Add the mushrooms and fry for another 5 minutes
• Deglaze with white wine
• Add the cream and the lemon juice and let simmer for 5 minutes (if the sauce is too thin you can add 1 Tsp starch mixed with cold water)
• Season to taste with freshly chopped thyme and parsley, salt and pepper
• Serve with the save cabbage rolls and the Brussels sprouts
• A light white wine would be a perfect match for the dish