Ingredients

• 500 g of tomato sauce
• 200 g Vialone nano rice
• 200 g fresh sausage
• 80 g toasted peeled hazelnuts
• 60 g dried tomatoes
• 12 pcs of intact cabbage leaves
• parsley
• shallot
• extra virgin olive oil
• salt

For the recipe for cabbage rolls, soak the dried tomatoes in warm water for 30 minutes. Boil the rice in boiling salted water and drain slightly al dente. Prepare the tomato sauce: chop 1⁄2 shallots, sauté in a pan with a little oil, then add the tomato puree, a pinch of salt and cook for 15 minutes. Chop the drained tomatoes and a sprig of parsley separately. Chop the hazelnuts.
Shell the sausage and brown it in a pan with a little oil for a few minutes; then add the parsley, the tomatoes and finally the rice and sauté it all together; out of the fire, add half of the hazelnuts.
Blanch the cabbage leaves for a few minutes, draining them as soon as they are malleable; cool them
in water and ice, then lay them on a towel and pat dry to dry them. Gently crush the central coast with a meat grinder.
Place a portion of filling in the middle of 8 leaves; roll up over the long sides and roll up, starting from the side of the petiole. Line a pan with 4 cabbage leaves making them overflow, spread the tomato sauce and arrange the rolls; season them with a little oil and heat them in the oven at 180 ° C for about 15 minutes.

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