Our Recipes

Scald the cabbage leaves in boiling water and set aside.

Sauté the chopped shallots, add the diced carrots, the peas, stir, pour the rice and add the stock as it is absorbed by the rice.

When ready, remove from heat and distribute it in the center of the leaves.

Wrap it up and add some cooking string.

Place a non-stick pan with a dash of olive oil on the fire, add the cabbage and rice bundles, pour in a ladle of broth, cover and simmer for about 5 minutes.

Serve the bundles with mini vegetables and chilli sauce to taste.