Cabbage Rolls Stuffed with Rice and Escarole

Name: Cabbage Rolls Stuffed with Rice and Escarole
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Ingredients: Carnaroli rice ¾ cup; Verza (savoy cabbage) 12 leaves; Escarole (endive) 4 ¼ cups; Shallot 1; Raisins 3 tbsp; Pine nuts 3 tbsp; White wine 0.67 glass; Vegetable broth 2.1 cups; Pecorino cheese (to grate) 3.5 oz; Extra virgin olive oil 1 ½ tbsp; Fine salt 1 pinch; Black pepper 1 pinch; Pecorino cheese (to grate) 0.3 oz; Extra virgin olive oil 1 tbsp

it de es fr br nl

146

Calories per serving

Energy Kcal 146
Carbohydrates g 14.1
of which sugars g 3.1
Protein g 5
Fats g 7.1
of which saturated fat g 2.27
Fiber g 0.9
Cholesterol mg 10
Sodium mg 432

Gluten Free
Lactose Free
Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 35 min
Makes: 12
Cost: Low

PRESENTATION

Cabbage rolls stuffed with rice and escarole are a staple on Southern Italian tables when the weather gets chilly. Really comforting. Especially in regions like Campania and Calabria. Here, folks mix tender escarole with fluffy rice, sweet raisins, and those crunchy pine nuts. And you know what? The hit of pecorino cheese—it gives the cabbage rolls a savory kick that plays off the sweet raisins in a way that's both familiar and a bit different. The cabbage stays crisp, wrapping everything together in a cozy way. So here's the thing, the mix of stuffed cabbage and veggies makes for a dish that’s just as good at room temperature as it is hot out of the oven. No question. In Southern Italy, people love this kind of food for its rich taste and simple, hearty nature. Perfect for when it’s cold outside.

Using escarole in recipes like these isn’t anything new in Southern Italy—it’s a popular green in that area, especially paired with rice. Pretty much a staple. The filling for these rice stuffed cabbage rolls has a little bit of everything: nutty pine nuts, plump juicy raisins, and salty cheese. So so good. Each bite gives you a mix of flavors. The agrodolce (sweet and tangy) combo from the raisins and cheese is a classic in this part of Italy—making the dish more interesting than your usual vegetarian cabbage rolls. Instead of meat, you get a mix of flavors and textures that feels hearty but not heavy. Some folks even say these escarole recipes are the best way to enjoy your greens because the cabbage and escarole together taste fresh, and all those add-ins keep things exciting. Seriously good. This is the kind of food that makes you want to go back for seconds, and it works great for family dinners or just when you’re craving something a bit different but still easy to pull together. It’s really the perfect dish for those cold evenings when you want something warm and satisfying. Can't go wrong.

INGREDIENTS

146

Calories per serving

for 12 rolls: Carnaroli rice ¾ cup (150 g); Verza (savoy cabbage) 12 leaves; Escarole (endive) 4 ¼ cups (250 g); Shallot 1; Raisins 3 tbsp (30 g); Pine nuts 3 tbsp (30 g); White wine 0.67 glass (100 ml); Vegetable broth 2.1 cups (500 ml); Pecorino cheese 3.5 oz (100 g) - (to grate); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt 1 pinch; Black pepper 1 pinch

for brushing and sprinkling: Pecorino cheese 0.3 oz (10 g) - (to grate); Extra virgin olive oil 1 tbsp (15 g)

Preparation

How to prepare Cabbage Rolls Stuffed with Rice and Escarole

To prepare the cabbage rolls stuffed with rice and escarole, put a pot with plenty of salted water on the stove to prepare the Vegetable broth. Meanwhile, take the raisins, place them in a bowl, and cover them with warm water to soften them 1, letting them soak for at least 10 minutes. Now move on to the vegetables: wash the escarole under fresh running water, cut it into strips 2, and set it aside, then finely chop the shallot, which will be the base of the sauté 3.

In a non-stick pot, sauté the oil and chopped shallot over medium heat 4, then add the rice 5. Toast the rice for 2-3 minutes and then deglaze with the white wine 6.

Cook over medium heat for 20 minutes, adding one or two ladles of filtered vegetable broth every time the previous one dries up 7; mix well with the spatula, and 5 minutes before the end of cooking, add the escarole cut into strips 8. Drain the raisins well with a fine mesh strainer and then add them to the rice along with the pine nuts 9.

Salt and pepper to taste, then, once the rice is ready, turn off the heat and stir in the grated pecorino cheese 10. Let the rice cool slightly 11 and deal with the cabbage; remove the central vein by cutting a triangle with a knife 12. Meanwhile, put a pot with plenty of salted water on the stove to boil the cabbage.

Wash the leaves well by rinsing them under fresh running water 13, and when the water comes to a boil, cook them for a few minutes 14. Meanwhile, prepare a large bowl of ice water that will be used to stop the cooking of the cabbage and ensure that the leaves maintain a bright color; after blanching the leaves, drain them and place them for a moment in the bowl you prepared 15.

At this point, you can proceed with preparing the rolls: place a spoonful of rice in the center of each cabbage leaf 16; with your hands, gently roll the roll and then close it like a package 17: with these amounts, you should make 12 cabbage rolls. If you want to make smaller rolls, you can cut the leaves in half lengthwise to fill them, thus obtaining 24 portions. Oil a 20x30 cm (8x12 inch) baking dish and arrange the rolls side by side with the folded part facing down 18.

Brush the rolls with oil 19 and finish by sprinkling the entire surface with grated cheese 20; finally, put them under the grill at 400°F for about 5 minutes to brown well on the surface. Then take them out of the oven and serve the cabbage rolls stuffed with rice and escarole hot or warm 21.

Storage

You can store the cabbage rolls stuffed with rice and escarole in the refrigerator, sealed in an airtight container, for up to 2 days. You can freeze them only if you have used fresh ingredients.