The kick of these cabbage wraps is that they are not only tasty and simple to make, they are also cheap and ingredients easily available. Try them cold too, they are great.
Makes 10 wraps, Preparation 30 mins, Cooking 40 mins
- Savoy cabbage, 10 leaves large enough
- Short-grain rice, 300 g
- 200 g Tuna in olive oil
- Thyme, 2 sprigs
- a bunch of cherry tomatoes
- EVOO – Extra Virgin Olive Oil, to taste
- Salt and black pepper, to taste
Blanch the cabbage leaves for about 2 minutes or until they soften a little. You can also steam them for about ten minutes.
Drain and dry them with paper towels and keep them aside.
Boil the rice in the same water as the cabbage, then leave it to cool for a few minutes in a bowl. Add the drained tuna, chopped cherry tomatoes, thyme, a pinch of black pepper and salt, a dash of EVOO and mix. If desired, add a small piece of cheese for a stringy heart.
Preheat oven to 180° C /350 F / Gas 4.
Stuff the cabbage leaves with the rice-tomato mixture, trying to compact the mixture as evenly as possible. Close them by sealing with a toothpick.
Line a baking tray with baking paper, place the cabbage wraps on top, a drizzle of oil on top and a pinch of salt.
Bake them in a static oven for 25-30 minutes.
Take them out of the oven, let them cool slightly and serve.