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SAVOY CABBAGE PARCELS WITH CELERIAC, RICE AND PANCETTA
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| 5-6 parcels | |
| 200 ml/0.85 cup | rice |
| 250 g/10,5 oz celeriac 150 g/5,3 oz pancetta | |
| 5-6 leaves | Savoy cabbage |
| white wine | |
| salt | |
| extra-virgin olive oil | |
- Cook the rice.
- Take one cabbage leave at a time and put them into boiling water and let them simmer for a minute or two, they have to soften. Take them up, rinse with cold water and put on a towel to dry.
- Cut the pancetta into dice and cook until golden.
- Peel the celeriac and cut it into thin strips or small cubes and cook them slowly in some olive oil until soft and even a bit golden. You can cook it in the pancetta fat if you want.
- Cut away the thickest part of stem on the cabbage leaves so that you will not have any problems folding them. Some people bash them instead to soften them, you choose which way to do it.
- Mix rice, celeriac and pancetta, check if it is salt enough and put about 2 heaped tblsp, maybe more, maybe less, in the middle of each cabbage leaf, it depends on how big the leaves are. Maybe you have small leaves and make 10 parcels, then you have to divide the rice mix in 10 arts instead of 5-6.
- Fold the leaves so you end up with cabbage parcels, I usually fasten them with a toothpick or two.
- Braise the parcels in a pan with a little olive oil and white wine, if you want you can throw in a sprig of rosemary.
Read more: http://www.luculliandelights.com/2009/11/savoy-cabbage-parcels-with-celeriac.html#ixzz181680CsL
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