Cabbage rolls stuffed with vegetables

Cabbage rolls are a healthy and hearty dish that can be served as a side or a main course. Here is the recipe with an Italian twist:

Ingredients

• 8 large cabbage leaves
• 200 g of rice
• 1 carrot
• 1 zucchini
• 1 onion
• Extra virgin olive oil
• 1 clove of garlic
• Salt and pepper to taste
• Vegetable stock
• Grated Pecorino or Parmesan cheese (optional)
• Chopped parsley (to garnish)
• Tomato passata or peeled tomatoes, if you want a variant with sauce

Preparation

1. Bring a pot of salted water to a boil and blanch the cabbage leaves for about 5 minutes, then drain and set them aside on a clean cloth to dry.

2. For the filling, start by heating some oil in a pan and sauté the garlic and onion, finely chopped until they become translucent. Then add the carrot and zucchini diced into small cubes and cook until the vegetables are tender but still crunchy.

3. In the meantime, cook the rice in boiling salted water or, if you prefer, in the vegetable stock to add more flavor. Once cooked, drain it and mix it with the sautéed vegetables. Season with salt, pepper, and if you like, some grated cheese.

4. Take the cabbage leaves and place some of the filling in the center of each leaf. Fold them by closing the sides inward and then rolling from the bottom up to form the rolls.

5. If you prefer steamed cooking, cook the rolls in a steamer for about 10 minutes.

6. For a version with sauce, lay the rolls in a pan with a bit of oil and tomato passata or peeled tomatoes. Cook covered for about 20 minutes over medium heat, turning the rolls halfway through cooking.

7. Before serving, sprinkle with fresh chopped parsley, and if desired, an extra touch of grated cheese.

Curiosity

Cabbage rolls are a typical dish of many Eastern European countries, but in Italy, we have adopted this recipe, adapting it with local ingredients such as rice and tomatoes, making it a version that sits halfway between Slavic tradition and Italian cuisine.