Stuffed cabbages rolls😍 

Here is the recipe for vegetarian and, why not, vegan cabbage rolls. This idea came to me by chance, but everyone liked it, including skeptics who don't usually eat without salt and with few seasonings. 🙂 Instead of being stuffed with meat, cabbage leaves are stuffed with eggplant. This variant is, in my opinion, more delicate and tasty than the classic with minced meat. You can also give cabbage rolls to your 4-friends, although some people think that eggplants are harmful to them. Enough of the chatter. Let's get cooking!

Ingredients

Savoy cabbage 1

Round eggplant 2

Olive oil 4 tbsp

Black pepper to taste

Preparation

Rinse the cabbage and tagliatelle keeping the leaves intact. Bring the water to a boil in a saucepan and, at the right time, soak the cabbage leaves in it for about 5 minutes. Drain the cabbage leaves and cut them into two parts, removing the harder core. Let the aubergines cool and, once cold, chop them with a kitchen mixer. Now we just have to assemble. Take the cabbage leaves, fill them with the aubergines and place the rolls in a pan previously drizzled with a drizzle of oil. If you love spices, you can sprinkle with some turmeric and paprika. Cook for 10 minutes, turning the cabbage rolls halfway through cooking. Separately, rinse two aubergines and cut them into cubes. In a frying pan, heat 2 tablespoons of extra virgin olive oil with a clove of garlic. Add the aubergine cubes, season with plenty of black pepper and cook for about 10 minutes. If you see that they dry out too much, add a drizzle of oil again. 

Note

If you love stronger flavors, you are not vegetarian or vegan, dare to wrap the rolls with a slice of bacon before sautéing them in the pan.