Stuffed Savoy Cabbage Leaves with Tomato Salsa

Place rice into plenty of salted boiling water for about 15 minutes, drain, rinse and drain well. Rinse cabbage and blanch leaves, few at a time, in boiling salted water for about 7 minutes. Remove with a slotted spoon, rinse and drain on paper towels. Peel carrot and grate coarsely. Mix grated carrots with rice and season with salt, pepper, ginger and herbs. Arrange 2 savoy leaves, slightly overlapping, on a flat surface and place some filling in the middle. Roll up and tie with a kitchen string, if desired. Prepare all rolls in the same manner. Heat butter in a roasting pan and brown cabbage rolls on all sides briefly. Add wine and broth to the pan and bake in preheated oven at 100°C (approximately 200°F) for about 2 hours. Add more broth to the pan as necessary.

Prepare salsa. Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, cut into cubes. Peel onion and cut into thin rings. Rinse fennel and chop coarsely. Peel garlic and chop finely. Heat oil in a pan and saute garlic, fennel and onion until soft. Add tomatoes, season with salt and pepper and deglaze pan with lemon juice and wine. Simmer until almost all liquid is evaporated and season to taste.