Ingredients

• 400 g 4 pieces of cod, already soaked
• 10 g dried porcini (to be soaked)
• 4 cabbage leaves (to be blanched)
• parsley
• laurel
• leek
• tomato pulp
• vegetable broth
• olive oil
• pepper

To prepare the cod in the cabbage, chop a bunch of parsley together with the softened mushrooms; divide each slice of cod into two pieces, overlap them with a sandwich, fill them with the chopped mushrooms, then wrap them in the cabbage leaves. In the open pan, prepare a sauce with a chopped leek, a bay leaf and a drizzle of oil; Season the cod dumplings, cover them with half of the broth, add pepper, 2 tablespoons of tomato pulp, close, calculate 20 ′, then turn off the steam and let it out. Complete the sauce with chopped parsley and, if you want, accompany it with polenta.

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