Cabbage packages
500 g (17.64 oz) cabbage
25 g (0.88 oz) butter
100 g (3.53 oz) onions
300 g (10.58 oz) minced pork
300 g (10.58 oz) cooked rice
10 g (0.35 oz) salt
2 g (0.07 oz) black pepper

Red beetroot dip
100 g (3.53 oz) red beetroots
300 g (10.58 oz) creme fraiche
Salt to taste

Instructions

Cabbage packages
Bring a large pot with water to a boil.
Peel off the outer layers of the cabbage. Cut off the stem.
Put the cabbage in the boiling water and start to peel off the leaves as they loosen up.
Stack the leaves on a plate until you have enough leaves.
Preheat an oven to 175° C (347 degrees Fahrenheit)
Chop the onions and heat a pan on high heat. Add the butter and onions.
Fry the onions for a couple of minutes, then add the minced pork.
Add the salt and pepper.
Fry the minced pork until it is cooked through. Add the rice and stir.
Grease stainless steel hemisphere molds with soft butter and line them with one cabbage leaf each.
Fill the lined molds with the minced pork mix. Push the mix down with a spoon.
Overlap the cabbage leaves to close the cabbage packages.
Bake the cabbage packages in the oven for 15 minutes. Let them cool slightly before unmolding them.

Red beetroot dip
Peel and grate the beetroots.
Add the beetroots to a small pan and add a little water.
Cover the pan with a lid and boil until the beetroots are soft.
Strain the beetroots and let it cool.
Put the beetroots, creme fraiche and some salt in a food processor and process until smooth.
Push the sauce through a sieve or tammis.
Pour the sauce into a piping bottle.

Assembly
Bring a big pot of water to a simmer. Keep the water temperature on approximately 85° C (185 degrees Fahrenheit).
Cut the potatoes to large squares.
Cook the potatoes in the simmering water until cooked through.
Pipe a thick line on the plate with the beetroot sauce.
Use a cream comb with teeth to smear the sauce on the plate.
Unmold and plate the cabbage packages.
Arrange the potato squares on the plates.