- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 235.90 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 2.63 (g)
- Proteins 10.42 (g)
- Fat 7.36 (g) of which saturated 4.04 (g)of which unsaturated 2.45 (g)
- Fibers 3.60 (g)
- Sodium 392.77 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can use either cabbage leaves or savoy cabbage leaves. Savoy cabbage is more suitable because it is easier to roll.
You can use leftover risotto from the previous day.
You can flavor the risotto with whatever you have on hand. You can omit the ham if you are vegetarian.
If you notice the rolls are drying out too much in the oven, you can moisten them with a little vegetable broth.
If you need, you can prepare them in advance and bake them just before serving.
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