Cabbage Rolls Stuffed with Rice: a perfect idea to use up leftover rice! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the rolls 500 g (8 leaves) of cabbage Cooked, seasoned, vegan food (risotto): 500 g of rice Salt to taste Pepper to taste 2 tablespoons of extra virgin olive oil For the vegan béchamel sauce 300 ml of rice milk or soy milk 25 g of rice flour Salt to taste Pepper to taste Nutmeg to taste Sweet paprika 10 g of sesame seeds Optional: 1 tablespoon (10 g) of brewer's yeast flakes Preparation Cabbage and Rice Parcels Note To prepare this recipe we used mushroom risotto (vegan version) left over from the day before. In any case, you can prepare the rolls with any other type of risotto: mushroom risotto is ideal! 1. Fill a large saucepan with plenty of water and bring to the boil. 2. Cook the cabbage. Gently separate the cabbage leaves, taking care not to break them. Wash them thoroughly, then boil them in water for 2 minutes or a little more, until the leaves have taken on a soft consistency. 3. Drain the cabbage leaves from the water, leaving them to drip in a colander. Leave to cool. Place a slice of cabbage on a cutting board and, using a small knife, remove the more rigid and fibrous central vein. Proceed in the same way with the other leaves. 4. Place the blanched cabbage leaves on a surface, then season with salt and pepper. Add a drop of oil to taste, distributing it with a brush. 5. Stuff each leaf with a generous spoonful of risotto. 6. Close the leaf like a packet and place the roll (with the folded part facing down) in the baking dish. Proceed in the same way with the other cabbage leaves, taking care to place the rolls next to each other. 7. Prepare the vegan béchamel. Pour 250 ml of soy milk into a saucepan, add salt, pepper, paprika and nutmeg: bring to the boil. In the meantime, dissolve the starch in the remaining cold soy milk. When the milk in the saucepan is almost boiling, add the dissolved starch and continue cooking, continuing to whisk until the sauce thickens. 8. Pour the vegetable béchamel over the rolls, sprinkling the surface with sesame seeds and a spoonful of yeast flakes (optional). 9. Cook the cabbage rolls in a hot oven, preheated to 200°C, for about 15 minutes. For better gratin, we recommend turning on the grill for 2-3 minutes before removing the rolls from the oven. Alternative cooking For faster cooking, you can choose the microwave: in this case, we recommend cooking at 800W (combined micro + grill function) for about 10 minutes. 10. Remove from the oven and serve immediately. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice