INGREDIENTS (For 12 rolls)

• 300g Carnaroli Rice
• 12 Cabbage leaves
• 400g Sausages
• 40g Celery
• 40g Carrots
• 1 onion
• 2 spoons extra virgin olive oil
• 30g butter
• 1lt Vegetable stock
• Salt to taste
• Black Peppercorn to taste
• 80g Parmigiano Reggiano
• 1 bunch Thyme
• 60g White wine

METHOD

Finely chop the Calery, carrots, onion and keep aside. Remove the sausage casing and put it into a bowl; keep these aside (preferably in the fridge)

In a large pan, melt the butter with 40g of olive oil and then add celery, carrots and onion already chopped, leaving it to dry, for 10-15 mins, stirring often. Once the rice has been roasted, pour it into the pan and raise the flame. Stir often and after 2-3 mins, blend with the white wine. As soon as the alcohol is completely evaporated, add the sausages and the thyme leaves. Pour the hot vegetable stock slowly. Add salt and pepper to taste and cook the rice “al dente”. Turn off the burner and add the grated Parmesan, stir well and bring it to a room temperature.

In the meantime, remove the leaves of the cabbage. With a knife remove the central part of the leaf and blanch in boiling salted water for 1-2 mins, depending on how crispy they are. Drain and keep it in a bowl to stir for a few minutes, while continuing to cook all the other leaves.

Pour a generous spoon of rice in the center of the leaf, then close the sides bringing them towards the center and then roll them from the bottom upwards. Put some olive oil in the backing tray and putt the rolls facing down so they will not opening during cooking.

Bake the rolls in preheated oven and in static mode at 200° for 15 mins (or in ventilated mode at 180° for 10-12 mins) and few mins with the grill to color the top of the rolls. Before serving your cabbage rolls let them rest for about 10 mins outside the oven.

Buon appetito!