Ingredients for 4 people:
°12 cabbage leaves
°150g of rice
°2 tablespoons cottage cheese
°3 tablespoons grated Parmesan cheese
°Salt to taste
°butter to taste
°2 tablespoons extra virgin olive oil
Start by cooking the rice in a large amount of salted water for the time indicated on the package. Drain the rice, place it in a large bowl. Wash the cabbages, then dip them two minutes in boiling water.
Lift the cabbage leaves with a skimmer and place them very gently on a cutting board on which you have placed a clean cloth. At this point, prepare all the ingredients for the filling: add the beaten egg to the rice, 2 tablespoons of grated parmesan, ricotta, a pinch of salt and pepper and a drizzle of olive oil.
Butter the bottom of an oven-safe dish and place the rolls of cabbage stuffed with rice. Drizzle with olive oil and sprinkle with remaining Parmesan cheese. Bake in preheated oven at 200°C for 30 minutes. Once cooked, get out of the oven and serve