500ml of broth
1 tablespoon oil
1 onion
2 cloves garlic
1 red pepper
250ml of mushrooms
110g arborio rice
60g grated low-fat cheese
15g basil
6 cabbage leaves
800g of peeled tomatoes Luisa
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Preparation 40 minutes | Cooking 1 hour | for 6 people


1) Heat the broth and keep the oil bollore.Ungete a large frying pan, add onion and garlic, and cook until they are
teneri.Aggiungete the peppers, mushrooms and rice and stir bene.Aggiungete gradually 125ml of broth, stirring until the liquid
is not assorbito.Continuate adding the broth a little at a time until the rice is not cotto.Togliete from heat, add the cheese and the
basil, season with salt and pepper.
2) Remove the stems from the cabbage, boiled the leaves, one by one, into a pot of boiling water for 30 secondi.Asciugate on a towel.
Remove all hard ribs from the leaves with a sharp knife, but no split the leaf.
If necessary, a little superimpose the two flaps to have a surface compatta.Mettete a spoonful of filling in the center of the leaf and rolled up.
Tied with kitchen twine.
3) Put the tomatoes, balsamic vinegar and sugar in a pan and stir bene.Aggiungete cover and cook the rolls for 10 minutes.
Remove the string and serve with tomato.