Stuffed Cabbage Rolls

Wash and clean the savoy cabbage. Blanch the outer leaves in salted water for about two minutes. In the meantime, sauté the coarsely chopped shallot, crushed garlic, tomato paste, a pinch of oregano and chili powder (if used) in a pan with some butter and oil.

After 2 minutes, add half a glass of water and sauté for about 5 minutes. If it becomes too dry, add more water. Put everything through a small strainer to remove the shallot and herbs and sauté the breadcrumbs in the sauce you obtain. If the quantity is insufficient, you can place the herbs from the strainer back in the pan and add a little water to produce more sauce. Then combine with the eggs, Parmigiano Reggiano and a little salt, if needed; mix well until you have a smooth mixture.

Remove the hard parts from the cabbage leaves, fill each with some of the filling and roll them up. Arrange the rolls in an oven dish greased with a bit of oil. If the leaves are too large, you can cut them in half. Drizzle with oil and dot with small pieces of butter. Pour the white wine on top and cook in a convection oven at 180°C for about half an hour.