Cooking time

• Fill a large pan with water and bring to a boil. For the white cabbage leaves, there are two ways to simply remove the leaves and blanch. The first is, cut out the heart at the bottom in the round. At least the outer leaves are now loose. If you are lucky you can now carefully remove them one by one without tearing them too much. This way you keep the rest of the white cabbage for another time.
  The other method is to cut out the heart as well, but place the whole cabbage in the pan with the hole you cut down.
  Let in both cases, the loose leaves or the whole cabbage cook for a few minutes, then remove them from the pan.
• For the rice, fry the finely chopped onion in a little sunflower oil. Then add the rice. Stir well. Deglaze with the wine. And after 2 minutes add as much water as needed according to the package. Cook the rice for 15 minutes. Turn off the heat and let the rice rest for another 15 minutes with the lid on.
• Lightly brown the pine nuts in a dry frying pan.
  Finely chop the fresh herbs.
  Now mix everything (except the wine and the stock), including a lot of salt and pepper into the rice.
• Fill each cabbage leaf with a generous spoonful of rice. Fold the sides in and then roll up. Place in an oven dish. Make sure you choose an oven dish in which the 8 rolls can lie well against each other. Then fill the baking dish with the stock and wine. Cover with aluminum foil and place in the oven for 40 minutes.