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Cabbage and roquefort rolls

Recipe from: 6/24/2004 12:00:00 AM

Ingredients 8
Servings 12


  • 12
    large cabbage leaves
  • 125
    Roquefort or any other blue cheese
  • 45
    mascarpone or cream cheese
  • pinch of salt
  • 1
    freshly ground black pepper
  • 50
    pine nuts, roughly chopped
  • 12
    thin slices jambon cru, prosciutto or Black Forest ham
  • chives (optional)


Arrange the cabbage leaves on a large wire rack over steaming water.
Cover and steam until the leaves just begin to wilt, about one minute.
Immediately plunge the leaves into cold water, drain and leave to dry.
Mix the cheeses, salt and pepper and spread a thin layer over the leaves, leaving a 1 cm edge.
Scatter the pine nuts on top and place a slice of ham in the centre of each leaf.
To make the rolls, fold one third of the bottom of each leaf over the filling.
Fold the sides in so they overlap and roll up the leaves.
For an attractive garnish, secure rolls with chives if desired.

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