Baked Cabbage and Potato Roll Recipe

Ingredients

Serve 6

• 2 lb/1 kg floury/ baking potatoes, peeled

• 14 oz/4oo g carrots, scraped and thinly sliced

• 8-12 large Savoy cabbage leaves

• 8 oz/250 g Fontina or Emmental cheese, cut into small cubes

• 2 tbsp butter

• 1 large egg

• 2 tbsp freshly grated Parmesan cheese

• 2 tbsp finely chopped parsley

• 2 tsp ground cumin

• salt and freshly ground black pepper to taste

Method:

1. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and mash.

2. Cook the carrots in a large pot of salted, boiling water for 8-10 minutes, or until tender. Drain and add to the potatoes.

3. Cook the cabbage leaves in a large pot of salted, boiling water for 3-4 minutes, or until tender. Drain and arrange the leaves overlapping in a rectangle on a clean cloth. Use a rolling pin to flatten them.

4. Mix the Fontina, butter, egg, half the Parmesan, parsley, and cumin into the mashed potatoes and carrots. Season with salt and pepper.

5. Spread the potato mixture evenly over the cabbage leaves. Roll them up tightly, using the cloth to help you.

6. Preheat the oven to 400°F/200°C/gas 6. Butter a baking dish. Slice the roulade 1 1/2-inch (4-cm) thick and arrange the slices in the prepared dish.

7. Sprinkle with the remaining Parmesan. Bake for 10-15 minutes, or until golden. Serve hot.