Stuffed Cabbage Leaves(Petit Choux Farcie) - cooking recipe

Ingredients

1 head savoy cabbage
1/2 cup rice, cooked
1 stick unsalted butter, divided
2 medium onions, one diced fine, one sliced
8 ounces spinach, washed and stemmed
8 ounces unsalted butter, divided
3/4 cup bread crumbs
6 eggs, hard boiled
3 Tbsp. cream
1 medium carrot, diced
1/2 cup wine
1/2 cup water
2 sprigs thyme
1 bay leaf

Preparation

Remove 6 large outer leaves from cabbage and blanch in boiling water until tender, about 3-6 minutes.
Place in cold water to stop cooking.
With a sharp paring knife, slice off the thickest part of the stems of the leaves.
Reserve.
Cook rice uncovered in a good amount of water until tender.
Drain and reserve.
Heat 1 1/2 Tbsp. of the butter in a saute pan.
Add the chopped onion and cook covered until tender but not browned.
Add the spinach, season with salt and cook covered until wilted.
For the stuffing:
In a large bowl, combine the rice, cream and the bread crumbs.
Mix in the spinach mixture.
Let cool.