Venetian Dishes
bundles, puff pastry, puff pastry, cabbage, veg, vegetarian, vegetarian, vegan, vegan

Savoy cabbage and mozzarella rolls

  • Portions: 4
  • Time: 30 min
  • Difficulty: low
  • Ingredients
Extra virgin olive oil, 4 tablespoons
White or golden onion, 1/2
Thinly sliced ​​cabbage, 1/2 kg
Salt, black pepper, smoked paprika
125g mozzarella, 2
Puff pastry, 1 rectangular roll possibly
Grated Parmesan cheese

Snubbed vegetable, perhaps because a little smelly in cooking come on, let's face it.
In this way it should convince even the skeptics: if accompanied with other fresh raw vegetables for example, they can become a quick meal.
The cabbage, stewed in this way, is also good for seasoning rice, or as a side dish.

In a pan, pour the oil and the finely sliced ​​onion then simmer without frying, it must become translucent and not scorched.

Now add the cabbage and a little water, half a glass maximum.

Cook over medium heat until the cabbage wilts, the ribs give way and becomes soft (even the water must have dried well): add salt, pepper, season with paprika to taste.

Chop the mozzarella in a mixer.

Obtain rectangles from the pastry, place a little cabbage and a little mozzarella on one end, close by bringing the other flap over the filling and seal the sides with a fork.

Place on a baking sheet, sprinkle with plenty of paprika and Parmesan cheese and cook for 12/15 minutes, even less (depending on the oven) as long as they are golden brown. Serve hot and stringy.