Cooking time: 1 hour
For the wrap
1 Savoy cabbage
For the stuffing
50g Grana Padano Cheese, finely grated
100g Prosciutto di San Daniele (sliced & cubed)
Half a tspn of nutmeg
Salt and pepper
For the tomato sauce
4 tblsp extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves, peeled and lightly crushed
Salt and freshly ground black pepper
800g (two standard tins) tinned tomatoes
1) Bring a large pan of salted water to the boil. Cut the base off the cabbage and carefully separate the leaves. Drop in around ten leaves and boil for around five minutes until softened in the middle part of the stem.
2) Remove the leaves and put into iced water to stop the cooking process and to retain the green colour of the leaves. After a couple of minutes remove from the water and lay to drip-dry onto a tea towel.
3) Preheat the oven to 180°C. Meanwhile mix the cubed Prosciutto di San Daniele and other ingredients together for the stuffing.
4) Cut a triangle out of the bottom of each cabbage leaf and make little slits with a sharp knife along the thickest part of the backbone of each leaf.Then put a tablespoonful of stuffing in each leaf and start by folding in the outside leaves in and then fold over the stem end.
5) Roll up with the thinnest part of the top of the leaf on the outside. If any leaves break, double wrap them using another leaf.Continue until the stuffing is used up.
6) To make the sauce soften the onion and garlic with a generous pinch of salt and a good twist of black pepper in the oil in a large saucepan over a medium heat for around ten minutes.
7) Add the tomatoes along with 100ml of water to a pan and simmer for around 20 minutes, mashing tomatoes with a potato masher to break them up. Adjust the seasoning as necessary and remove from the heat.
8) Pour a layer of tomato sauce onto the bottom of a lasagne dish. Put the cabbage rolls in a single layer in a lasagne dish and pour over the rest of the tomato sauce.
9) Scatter over the remaining Grana Padano Cheese and bake for 30 minutes or until the cabbage leaves are cooked through and the cheese is golden brown.
There are a huge variety of fillings that can be used for this recipe. Think of using up yesterday’s risotto or ragu and cooked rice, or diced porcini mushrooms with rice.