HOW TO COOK CABBAGE LEAVES
A save dinner and save money idea.
I tell you what’s happened…
A few days ago I had to buy a cauliflower, it was beautiful and it was the last. It weighed 1.5 kg but was full of leaves. I wanted to prepare a special recipe to share on the blog and, even though I was aware that I would pay more for the leaves than the cabbage itself, I decided to buy it anyway. While I was preparing the recipe that in a few days I will publish here on the blog I was wondering what I could do with all those leaves instead of throwing them away. What could I do with those cabbage leaves?
Here is the idea I had to use the leaves and serve a tasty dish even for a holiday meal with your family.
We remove all the leaves of the cabbage, wash them and put them in a steamer or a pressure cooker and cook them.
Once cooked, we put them in a processor and mince them.
Add the salt-free sheep ricotta, black pepper and olive oil. Operate the processor again and once everything is blended, mix with a spatula some coarsely crumbled walnut kernels.
We prepare fresh pasta with 100g 00 flour and an egg. Let the dough rest for 30 minutes in the refrigerator. Once rested, we take it and roll it out with a rolling pin until we obtain a rectangle of the perfect thickness.
The perfect thickness is achieved when we can see the shape of our hand through the dough.
We spread the mixture obtained previously on the dough.
Roll up and cut into slices about 4 / 5cm thick.
Place the rolls obtained inside a baking dish .. garnish with other walnuts, curls of homemade butter (the recipe here) and pour a finger of fresh cream without preservatives or stabilizers.
We bake in the oven at 180 ° and let it cook for about 30 ° min or until it is golden brown. We take out and serve.
These doses are to be considered for 4 people, serving 2 rolls per person.
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