Savoy cabbage rolls with rice and scamorza in tomato

Ingredients

For 1 serving

• Savoy cabbage150 g
• White rice50 g
• Scamorza40 g
• Grana Padano10 g
• Tomato passata150 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it. Peel 4 large, unbroken leaves from the Savoy cabbage and wash them.
2. Blanch the cabbage leaves for 2 minutes, until pliable; lift them out with a slotted spoon, lay them on a tea towel and shave down the tough central rib with a knife.
3. In the same water cook the rice over medium heat for 12 minutes, until tender; drain and let it cool slightly.
4. Meanwhile dice the scamorza and grate the Grana Padano; mix them into the rice.
5. Spoon the filling into the centre of the leaves and wrap them into parcels, folding in the sides first and then rolling up.
6. Pour the passata into a pan with the extra virgin olive oil and a pinch of salt, lay in the rolls seam side down, bring to the boil, cover and cook over low heat for 20 minutes, until the cabbage is tender and the sauce has thickened.