Stuffed cabbage with rice and raisins

Ingredients:

150 g rice

4 Art. l. butter
Which oil to choose? we'll show

600 g stemmed chard

1 Art. l. flour

500 ml vegetable broth

2 Art. l. raisins

1 pcs. lemon

250 ml cream

Figure fry in 2 tbsp. tablespoons butter, add the broth and cook for 25 minutes. Mangold rinse. Separate the stems and nareeat their pieces. Leaves blanch 4 minutes. Heat the remaining oil, add to it the flour, pour in the cream and season. Add spices and chopped chard stalks and simmer for 8 minutes. 1/2 chopped zest add to the rice. Add the raisins and season with salt and pepper. Put on a lot of rice leaves chard rolls and roll. Chard sauce to put into shape, expand the rolls on top and bake for 30 minutes at 175 degrees. Garnish with lemon zest dish.