Savoy cabbage rolls with rice and sausage

A giant cabbage with large leaves became delicious complete-meal rolls. I made 11 and used leftover filling with crumbs for 4 burgers.

INGREDIENTS

1 LARGE SAVOY CABBAGE

RICE

250 g RICE

350 g MILK

350 g WATER

FILLING

100 g CELERY

150 g CARROTS

150 g ONION

350 g SAUSAGE

2 EGGS

100 g GRATED PARMESAN

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

TOPPING

TOMATO SAUCE

GRATED PARMESAN

BUTTER

I boil water and milk with salt, cook rice 15 minutes, drain and cool, reserving liquid.

I discard poor leaves, take 11/12 whole ones and finely chop the heart.

I blanch leaves briefly in batches, drain and dry on a cloth.

I remove hard ribs.

I finely chop celery, carrot and onion and sauté in oil for 5 minutes.

I add cabbage and season with salt and pepper.

I gradually add rice liquid until tender, add rice and cook 5 minutes to dry.

I cool in a bowl, add eggs, cheese and crumbled sausage and mix by hand.

I add an elongated mound to each leaf.

I fold sides and close parcels.

I spread tomato sauce in a tray, arrange close together without tying and add more sauce, Parmesan and butter.

I bake at 180°C fan for 30 minutes, cool slightly and serve.