Green cabbage is a lovely ingredient. It is full of vitamins and low in kcal. In general cabbages here have a rather small size (800 grams). You can easily store them for more than a week in your fridge. My recent discovery ‘crescenza’ (cheese) with its delicate taste will take care of the protein part.
For 2p boil 250 grams of potatoes. Remove 6 beautiful outer leaves of the cabbage and parboil them for a few mins. Leave them in a colander. It is not really necessary that they loose all the water. Cut the other part of the cabbage in fine strips. Stew with 4 finley chopped garlic cloves and a small spicy little pepper and 2 tablespoons of dried thyme for approx. 15-20 mins. Mix the smashed potatoes, the stewed cabbage, 1 egg, 2 spoons of parmigiano and 100 grams of a low fat crescenza to a smooth mixture. Add pepper and/or salt.
Fill each big leaf with 1/6 of the mixture and fold to a package. Put the filled cabbage in an oiled oven dish. Cover each package with a piece of the remaining 100 grams of crescenza and 1 spoon of grated parmigiano.
After a few hours you will notice that there will be some fluid on the bottom of the oven dish. If not, add a few spoons of water. Bake in the oven at 180° for 25-35 mins.