Clean and scalded rice pour with 1 and 1/4 .ch. (250 ml) of water, add 20 g lard, salt and stew until soft. Cut the cleaned cabbage into quarters, place in boiling salted water and boil until soft. Strain and leave to drain. In oiled fireproof container ranks row cabbage leaves on top chopped meat and rice. The top row of cabbage leaves. Each row pour preheated lard and cream. Sprinkle bread crumbs and bake in a moderate oven. Serve with bread.