Cabbage rolls of Nonna Lella
Simple and delicious rolls. Full of flavor. The tuna, olives, parmesan cheese, cabbage ingredients that, although distant in origin, they are a perfect mix!
recipe given by our chef at .
12 large leaves of savoy cabbage
480 g of tuna in oil, drained and chopped
10 Gaeta olives or taggiasche
2 medium potatoes, boiled and mashed
100 g of grated Parmesan cheese
1 can peeled tomatoes in pieces
2 anchovy fillets in oil
1 clove garlic, crushed
Extra virgin olive oil
These ingredients are able to feed: 6persons
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Prepare the filling. Place all ingredients (except the Savoy cabbage, olive oil, parmesan cheese and half of the tomatoes) in a bowl and mix well.
Cover with plastic wrap and refrigerate while you proceed to blanch in salted water savoy cabbage leaves without the largest and tough central part (remove about half of the total length).
Once blanched (only have been softened by the boiling water) drain them, open them and put them on a kitchen worktop. At this point on each leaf must be put a tablespoon of filling.
It will have to be put in the central part of the leaf, in the direction of its length. Then roll up the leaves and put them in a baking dish whose bottom you will be previously sprinkled with half of the tomatoes in pieces and a drizzle of extra virgin olive oil.
The rest of the tomatoes will be placed over the rolls and put them over a little olive oil and a generous sprinkling of grated Parmesan cheese. Bake at 220° C for about 40 minutes.
They are excellent both hot and warm.