Ingredients for 6 people:1.2 kg savoy cabbage3 onions3 carrots1 potato (250 g)350 g celery2 cloves of garlic3 sprigs of oregano6 tbsp Extra Virgin Olive Oil1 jar (500 g) Bombolini tomatoes (or similar preserved cherry tomatoes) 1 jar (180 g) Salsa Etrusca (or another sauce with sun-dried tomatoes and black olives)75 g grated aged pecorino cheese½ jar (140 g) Sugo Bombolino (or another spicy tomato saucec)1 glass water1 hot chilli pepper salt pepper
Wash and trim the celery, carrots and onions, then chop them into small pieces. Peel the potato and grate it using a coarse grater. Remove the cabbage leaves until you reach the “heart” (the tenderest part), and then slice this thinly. Blanch the leaves you removed in boiling, salted water; the darker green ones will need 5 minutes, while 3 minutes are sufficient of the more tender, paler ones. Use a slotted spoon to take them out of the water, one by one, and lay them on a large dish. Heat the olive oil in a heavy-bottomed pan and add the chopped vegetables, the grated potato, sliced garlic, oregano, salt, pepper and chopped chilli pepper. Stir, then add the thinly sliced “heart” of the cabbage and the drained Bombolini tomatoes. Cook for 10 minutes, then add the grated pecorino and Salsa Etrusca. Mix everything together and leave on the hob for a few more minutes. Now turn off the heat and start preparing the roulades: cut each cabbage leaf in half lengthwise using a sharp knife and remove the central rib. Place half a leaf on the palm of your hand, put a spoonful of the filling in the centre and, using 1 or 2 toothpicks, close it to form a little “parcel”. Lay the finished roulades side by side in an oven dish, alternating their colours. Spread the Sugo Bombolino over the top and pour in half a glass of water (to prevent the roulades sticking to the bottom of the dish while cooking). Cook in a preheated oven, at 180 °C, for 15-20 minutes. Then remove the dish from the oven and leave to rest for 10-15 minutes before serving.