Savoy Cabbage And Chickpea Rolls With Mustard Sauce Recipe by Roberta Guidetti
Cooking Instructions 1 Prepare the cabbage: Carefully remove the largest leaves from the cabbage without tearing them. Blanch a few leaves at a time in salted boiling water for 15–20 minutes. Drain gently and let dry. 2 Prepare the filling: Dice the carrots. 3 Chop the green onions. 4 In a large skillet, heat 2 tablespoons olive oil and sauté the green onions for 5 minutes. Add the carrots and cook over high heat, deglazing with the wine. 5 Slice the remaining cabbage into strips and add to the other vegetables with a ladle of the cabbage cooking water. Cover and cook for 15 minutes. 6 Drain the chickpeas. 7 Drain and blend the cannellini beans until smooth and creamy. 8 Turn off the heat. Add the cannellini bean puree, chickpeas, 1 tablespoon Parmesan, salt, and pepper. Let cool. 9 Pat the cabbage leaves dry. Place a spoonful of filling at the base of each leaf, fold the base over the filling, fold in the sides, and roll up, placing the seam side down. 10 Arrange the rolls in a baking dish and sprinkle with the remaining Parmesan. 11 Bake in a convection oven at 350°F (180°C) for 30 minutes. 12 Prepare the sauce: Mix the yogurt with the mustard. 13 Serve the rolls on a spoonful of sauce. 14 P.S.: They’re also delicious served cold. 1 Prepare the cabbage: Carefully remove the largest leaves from the cabbage without tearing them. Blanch a few leaves at a time in salted boiling water for 15–20 minutes. Drain gently and let dry. 1 Prepare the cabbage: Carefully remove the largest leaves from the cabbage without tearing them. Blanch a few leaves at a time in salted boiling water for 15–20 minutes. Drain gently and let dry. 2 Prepare the filling: Dice the carrots. 2 Prepare the filling: Dice the carrots. 3 Chop the green onions. 3 Chop the green onions. 4 In a large skillet, heat 2 tablespoons olive oil and sauté the green onions for 5 minutes. Add the carrots and cook over high heat, deglazing with the wine. 4 In a large skillet, heat 2 tablespoons olive oil and sauté the green onions for 5 minutes. Add the carrots and cook over high heat, deglazing with the wine. 5 Slice the remaining cabbage into strips and add to the other vegetables with a ladle of the cabbage cooking water. Cover and cook for 15 minutes. 5 Slice the remaining cabbage into strips and add to the other vegetables with a ladle of the cabbage cooking water. Cover and cook for 15 minutes. 6 Drain the chickpeas. 6 Drain the chickpeas. 7 Drain and blend the cannellini beans until smooth and creamy. 7 Drain and blend the cannellini beans until smooth and creamy. 8 Turn off the heat. Add the cannellini bean puree, chickpeas, 1 tablespoon Parmesan, salt, and pepper. Let cool. 8 Turn off the heat. Add the cannellini bean puree, chickpeas, 1 tablespoon Parmesan, salt, and pepper. Let cool. 9 Pat the cabbage leaves dry. Place a spoonful of filling at the base of each leaf, fold the base over the filling, fold in the sides, and roll up, placing the seam side down. 9 Pat the cabbage leaves dry. Place a spoonful of filling at the base of each leaf, fold the base over the filling, fold in the sides, and roll up, placing the seam side down. 10 Arrange the rolls in a baking dish and sprinkle with the remaining Parmesan. 10 Arrange the rolls in a baking dish and sprinkle with the remaining Parmesan. 11 Bake in a convection oven at 350°F (180°C) for 30 minutes. 11 Bake in a convection oven at 350°F (180°C) for 30 minutes. 12 Prepare the sauce: Mix the yogurt with the mustard. 12 Prepare the sauce: Mix the yogurt with the mustard. 13 Serve the rolls on a spoonful of sauce. 13 Serve the rolls on a spoonful of sauce. 14 P.S.: They’re also delicious served cold. 14 P.S.: They’re also delicious served cold. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lemon Rosemary Shortbread 茶碗蒸し Chawan mushi Taco meat California Farm BBQ Smoked Huge Turkey Lemon Rosemary Shortbread 茶碗蒸し Chawan mushi Taco meat California Farm BBQ Smoked Huge Turkey Chilli Oil Potato 🥔 Cheesy Chilli Potatoes Broccoli Leek Peas Palak Green Pulav Onion Rava Masala Dosa Lemon Rosemary Shortbread Fennel seeds And Cinnamon Chai Kothimbir Vadi Chicken Nuggets Gujrati Baigan Bharta / Oro / curried Aurbergine Chicken Achari Roast Chilli Oil Potato 🥔 Cheesy Chilli Potatoes Broccoli Leek Peas Palak Green Pulav Onion Rava Masala Dosa Lemon Rosemary Shortbread Fennel seeds And Cinnamon Chai Kothimbir Vadi Chicken Nuggets Gujrati Baigan Bharta / Oro / curried Aurbergine Chicken Achari Roast