Savoy cabbage bundle with rice

for 4

• 4 large leaves of savoy cabbage
• 2 shallots
• one small carrot cut into small cubes
• 200 g peas
• olive oil
• 200 g Ronaldo rice
• 1 l vegetable stock
• mini vegetables
• piri piri sauce

Blanch the savoy cabbage leaves in boiling water and set aside. Sauté the chopped shallots, add the diced carrot, the peas, stir, pour in the rice and add the stock as it is absorbed by the rice. When it’s ready, remove from the heat and distribute it in the center of the leaves, wrap and tie with kitchen string. Heat a non-stick frying pan with a drizzle of olive oil, add the savoy cabbage bundles and rice, pour in a ladle of stock, cover and simmer for about 5 minutes. Serve the bundles with mini vegetables and piri piri sauce to taste.