Turmeric cabbage parcels with melting cheese centres

1 small savoy cabbage
200 g grated stale bread
100 g grated Parmigiano
2 teaspoons turmeric, also called Indian saffron
2 eggs
1 small Scamorza dolce
Milk, as needed
Half a glass beer or white wine
Chives
1 shallot
Salt and pepper

I separate, clean and wash cabbage leaves and blanch in salted boiling water a few minutes, then drain and dry flat on a towel.

I mix breadcrumbs, grated cheese, 1 teaspoon turmeric, salt and pepper.

I add snipped chives.

I add eggs and milk.

I combine first with a spoon, then hands, to a soft mixture that holds together.

I overlap two or three cabbage leaves.

I dice Scamorza.

I take filling portions; this quantity made 12 parcels. I put three cheese pieces in the centre.

I enclose cheese in filling and place on the leaves.

I close into a neat parcel.

I tie with string and prepare them all.

I brown chopped shallot in a little oil in a pan.

I add parcels.

I brown both sides and add a teaspoon turmeric.

I deglaze with beer or white wine.

I cover and cook about 15/20 minutes, adding water if needed.

I remove string before serving. Delicious melting surprises, ideal alongside cheeses or cured meats.