Cabbage rolls stuffed with rice and speck are a classic dish because they are very easy, versatile, and can be personalized each time based on what we like or already have in the fridge and pantry. If you have leftover boiled rice or risotto, for example, you can use and customize them to create always different cabbage rolls, each more delicious than the last. It’s a tasty recipe, ideal for a stand-up finger food lunch, a tête-à-tête, or when you need to use up some cabbage. Cabbage rolls stuffed with rice and speck can be cooked either in the oven or in a pan and served as an alternative first course in a different guise.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6 leaves Cabbage
- 5/8 cup Carnaroli Rice
- 3 tbsps Extra Virgin Olive Oil
- 1 oz Cheese (grated)
- 2.6 oz Speck
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
Preparation
Detach the cabbage leaves; choose those immediately behind the outer leaves, which are tough and have a bright green color. Wash them and let them drain.
Meanwhile, bring some water with coarse salt to a boil. Also, heat water for cooking the rice.
When the water boils, add the cabbage leaves and blanch them for 4-5 minutes max; drain them and immediately pass them in cold water and salt. Let them sit for a couple of minutes, then drain and lay them on a towel to dry the excess moisture.
Cook the rice al dente in salted water; drain it and place it in a bowl; you will get about 12 oz of cooked rice. Pour the olive oil and mix immediately. Add the cheese and the speck chopped with a knife (diced speck is fine too), mix and start stuffing the cabbage leaves.
Place a couple of generous tablespoons of rice (about 2.5 oz of filling), gently roll the cabbage leaves and fold the two ends inside to prevent the filling from coming out. Do not overfill as they may break. Place the rolls on a baking sheet lined with parchment paper. Brush them with a little extra virgin olive oil and a pinch of fine salt, bake them at 392°F for 10 minutes.
For stovetop cooking
Heat a pan without any seasoning that can hold all the rolls.
Add the chopped speck (or cubes) and let them brown well.
Once the speck is browned, add it to the cooked rice and proceed to make the rolls as described above.
When all the rolls are ready, place them in the pan, on a small burner, at medium flame and let them brown, so that the outer part becomes more flavorful thanks to the aroma and fat released by the speck. A ten-minute cook time will be sufficient, being careful not to burn them. It’s not necessary to flip them (to avoid breaking).
