Time: 1 ora
Difficulty: Minima

Ingredients for 6 people:
12 cabbage leaves
200 g Arborio rice
1 carrot
1 courgette
1 red pepper
1 egg with 100 g of mozzarella for pizza without gluten - 2 tablespoons of Parmigiano Reggiano DOP grated with extra virgin olive oil
salt up
ground black pepper

Procedure
Cook the rice in boiling water for about 20 minutes, then drain it and let it cool in a bowl.

Meanwhile, wash the cabbage leaves, deprive them of the hardest base of the coast and burn them in boiling water for3-4 minutes;  then remove them with a skimmer and let them cool in a bowl with water and ice.

Tick the carrot, wash it, peel it and divide it first into thin strips and then into cubes;  cook them in a non-stick pan with 1 tablespoon of oil, adding a little waterif necessary, and bring to complete cooking.  Transfer the carrot cubes onto absorbent kitchen paper, season with a pinch of salt and let them cool.

Proceed in the same way with the other vegetables, mixing them, washing them, cutting them into small cubes and then cooking them in the pan;  drain on absorbent kitchen paper, add salt and let cool.

Combine the cold vegetables with rice, add theegg, theparmesanandminced gluten-free mozzarella, season with salt and pepper and distribute the mixture on the cabbage leaves.  Close them on themselves, forming some stuffed cabbage rolls, stop each with a kitchen toothpick and place the rolls on a baking sheet lined with baking paper;  bake in the hot oven at 170 ° C for 10-15 minutes, then bake and serve.