For 8 to 10 rolls
1 January King
1 small bunch Cime di Rapa
180 gr basmati rice
2 garlic cloves
1 handful fresh parsley or basil
1 can Italian chopped tomatoes (400gr)
1 tsp of honey
1 tsp of vegetable stock powder
1 tsp balsamic vinegar
Salt & Pepper
Start with cooking the rice in water according to the instructions on the pack. Once it is cooked, add a knob of butter or a drizzle of olive oil and leave to cool.
Remove the outer leaves of the cabbage depending on the number of rolls you want to make. For this recipe, I removed 10 leaves. Clean with water and steam the leaves for 5 to 10 minutes, until tender.
Peel and slice one shallot and one garlic clove and cook in olive oil over medium heat.
Peel and dice the carrot and the half of the rest of the cabbage. Add to the pan, sprinkle with a teaspoon of vegetable stock powder, and add a small glass of water. Stir and cook over medium heat for 10 minutes.
In the meantime, wash the Cime di Rapa, remove the base of the stems and the tougher part of the stalk. Thinly slice the stems and roughly chop the leaves. Add to the pan and cook for 10 more minutes. Once cooked, leave to cool for 10/15 minutes.
Preheat the oven to 200C.
In a mixing bowl, mix the rice, the carrots, cabbage and Cime di Rapa with an egg. Season with salt and pepper.
On a large chopping board, place a cooked leaf of cabbage. With a knife, cut a V-shaped notch to remove the thick part of the cabbage rib. Place a teaspoon of the rice mixture at top ⅓ of the leaf closest to you, fold the leaf up and over the filling, be sure the filling is compressed enough. Once it is tight, fold the right and left sides of the cabbage leaf in and continue rolling all the way to the end. Repeat with the remaining leaves.
Oil a baking pan, place the cabbage rolls and cover with foil.
Cook in the oven for 15 minutes. Leave to cool and place in the fridge overnight.
The Day After
Heat the oven to 150C.
Prepare the tomato sauce: peel and slice one shallot and one garlic clove. Heat olive oil in a frying pan, add the onion and the garlic and cook for a few minutes. Thinly slice the chilli and add to the pan. Add the chopped tomatoes, the honey and the balsamic vinegar, a good pinch of dried thyme. Simmer over low heat, stirring occasionally.
While the sauce is simmering, cut the cabbage rolls into makis and reheat in the oven until hot enough.
Reheat the rice leftovers.
Chop the fresh parsley and add to the tomato sauce.
Serve the cabbage makis with the rice and the tomato sauce.
Photo credit @flexi_healthy_kitchen