Savoy cabbage parcels stuffed with lentils and rice

Ingredients

For 1 serving

• Savoy cabbage150 g
• Cooked lentils120 g
• White rice30 g
• Onion30 g
• Tomato passata150 g
• Nutmeg1 pinch
• Extra virgin olive oil1 tablespoon
• Parsley4 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Bring a pot of salted water to the boil. Carefully peel off the largest whole leaves of the Savoy cabbage, wash them and blanch for 2 minutes, until pliable; drain, cool in cold water and shave down the thick central rib with a knife.
2. In the same water cook the rice for 12 minutes, until tender; drain well.
3. In a bowl mix the rice with the drained cooked lentils, chopped parsley, nutmeg, salt and pepper.
4. Put a little heap of filling in the centre of each leaf, fold in the sides and roll up from the bottom into tight parcels.
5. Chop the onion and fry it in the oil in a pan over medium heat for 3–4 minutes, until translucent; add the passata, salt and lay in the parcels seam side down.
6. Cover and cook over low heat for 20 minutes, spooning the sauce over the parcels halfway, until the cabbage is tender and the sauce has thickened.