Creamy cabbage with smoked fish and rice

Ingredients

• 12 heads of cabbage
• 100 g of rice
• 2 new onions
• 200 g of smoked fish
• One large carrot
• 3 pickled gherkins
• 100 g of mayonnaise
• salt
• pepper

Peel the carrot and cut it into sticks. Boil it for 2 minutes in salted boiling water, then drain.

Briefly blanch the cabbage leaves, drain them, and let them cool.

Cook the rice until it is tender, drain it, and let it cool.

Dice the pickles and the fish. Finely chop the new onions.

Combine the rice with the fish, pickles, onion, and mayonnaise. Season to taste. Spoon the mixture onto the cabbage leaves, fold them in half, and secure with toothpicks. Tie the pouches closed with carrot strips.