Baked Savoy Cabbage Rolls Stuffed with Minced Meat

– detach the outer leaves of the savoy cabbage, taking care not to tear them;

– fill a large pot with water and bring to boil;

– salt the water and dip two cabbage leaves;

– blanch for 3 minutes, then gently remove the leaves from the pot with a slotted spoon making sure to drain them well;

– lay the leaves on a tablecloth and let them cool;

– repeat the blanching with another pair of leaves;

– carry out this operation until all the leaves have been blanched;

– while the leaves are cooling, prepare the meat filling;

– put the meat in a bowl together with the egg, cheese, pepper, nutmeg, the finely chopped garlic and chopped parsley;

– mix well with your hands till you get a firm and smooth ball;

– take a cabbage leaf and arrange a handful of minced meat in its top-center;

– form a horizontal cylinder with the meat, then roll the leaf around the meat;

– fold the two ends of the roll thus obtained under it;

– put the roll into a baking dish lined with baking paper;

– make all the other rolls and place them in the same baking dish, making sure that they are all pressed against each other;

– sprinkle with ground paprika;

– sprinkle with a drizzle of extra virgin olive oil;

– cover the baking dish with aluminum foil, making sure that it does not come into contact with food;

– bake at 180 degrees for 25 minutes;

– remove the aluminum foil and cook for another 10 minutes;

– serve topped with some fine balsamic vinegar, accompanied by boiled rice or potatoes