Savoy cabbage rolls with beef and rice in tomato broth

Ingredients

For 1 serving

• Savoy cabbage200 g
• Lean ground beef130 g
• White rice40 g
• Parmigiano Reggiano10 g
• Tomato passata150 g
• Beef broth150 ml
• Onion30 g
• Extra virgin olive oil10 g
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: October – March

Method

1. Bring a pan of salted water to the boil. Remove 4 large Savoy cabbage leaves, wash them and blanch for 2 minutes, until they bend without breaking; drain, pat dry and shave down the thick central rib with a knife. Finely chop the rest of the cabbage.
2. In a bowl mix the mince with the uncooked rice, grated Parmesan, chopped cabbage, nutmeg, salt and pepper.
3. Divide the filling among the leaves, fold in the sides and roll them into tight parcels.
4. Chop the onion. Heat the oil in a casserole over medium heat with the onion and brown the parcels for 3–4 minutes, seam side down first, until lightly golden.
5. Add the passata and stock, season with salt, cover and cook over low heat for 30 minutes, until the rice in the filling is cooked and the sauce has thickened.