Perfect as a starter if you make them smaller or just as a main course, they are great eaten either hot or cold.
Makes 10 wraps, Preparation 30 mins, Cooking 40 mins
- Savoy cabbage 10 leaves
- Short-grain rice, 300 g
- Tinned tuna, 200 g
- Thyme, 2 sprigs
- 4-5 cherry tomato
- EVOO – Extra Virgin Olive Oil, to taste
- Salt and black pepper, to taste
Choose 12 cabbage leaves that are large enough. Remove the fibrous part in the middle if necessary, trying not to break the leaf. Blanch the Savoy Cabbage leaves in plenty of hot unsalted water for about 1-2 mins or until they become softer. You can also steam them for about 12 minutes.
Drain them, then dry them with absorbent paper. Re-use the same water (with salt this time) to boil the rice. As soon as it is ready, let it cool down, then drain the tuna and add it to the rice, adding the chopped cherry tomatoes, thyme, black pepper, a drizzle of oil and mix well.
Tip: you can also add a small piece of cheese inside, which will become stringy when cooked.
Start stuffing the leaves with a spoonful of lukewarm rice with tuna. Fold the leaf back at both ends to cover the rice and form a bundle. Seal them with a toothpick and place them on a baking tray lined with baking paper.
A drizzle of oil on each one and bake at 180° static oven for 25 – 30 mins, turning on the grill the last 5 minutes.
Or cook in a pan for 15 minutes.
They can be kept in the fridge for up to one day.