Savoy cabbage rolls with rice, mint and pine nuts

Ingredients

For 1 serving

• Savoy cabbage90 g
• White rice45 g
• Pine nuts8 g
• Raisins8 g
• Mint4 g
• Extra virgin olive oil1.5 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: nuts, sulphites,

In season: October – March

Method

1. Bring a large pan of water to the boil. Gently peel off the large savoy cabbage leaves, wash them and shave down the thick central rib with a knife so they roll without tearing.
2. Blanch the leaves for 2 minutes until soft and pliable, then drain and spread them on a tea towel to dry.
3. Meanwhile rinse the rice, chop the mint and mix the raw rice with the pine nuts, raisins, mint and half the olive oil.
4. Put a spoonful of filling at the base of each leaf, fold in the sides and roll up tightly, without overfilling because the rice swells as it cooks: you'll get 3 rolls.
5. Pack them snugly seam side down in a small pan, add water just to cover, the lemon juice, the remaining oil and a pinch of salt; set a small plate on top to keep them in place.
6. Cover, bring to the boil and cook over low heat for 30 minutes, until the rice is tender and the liquid almost absorbed; let them cool in the pan and serve at room temperature or cold.