Just like meatballs,any form of stuffed rolls is absolutely irresistible, possibly because of their intriguing shape. Stuffed cabbage rolls are equally tempting, even for those who are reluctant to eat vegetables, like children, for instance, who will be seduced by their delicious taste right from the first bite. 

The Recipe:

Wash and trim the cabbage, detach the leaves and remove the tough white vein from the base of each one.  Boil some water in a saucepan and blanch the leaves for a couple of minutes, then strain them and set them aside on a tea towel or in a strainer.  

Cut the chicken breast into small pieces and toss it in a hot frying pan with a trickle of oil. When cooked – a few minutes will be sufficient -  sprinkle with the wine and once it has evaporated, season with salt and pepper and leave to cool. When the chicken is lukewarm pop it in the mixer and process with the dry-cured ham and egg. Season with pepper if necessary. 

To make the filling less moist, you may add some grated parmesan until the mixture takes on the desired consistency. Add the finely diced provola cheese  and mix everything with a spoon.  

Arrange the cabbage leaves on a worktop and start to stuff them with the filling. Roll the leaf starting from the base and then tie the finished roll with kitchen twine, if necessary. Arrange the rolls in an oven dish – whose base has been covered with white sauce – and dot each roll with a small piece of butter. Finally sprinkle the contents of the dish with breadcrumbs and bake in the oven  at 180°C for 20 minutes, turning on the grill function for the last 5 minutes. Serve the cabbage rolls when still nice and hot.