- 16 cabbage leaves
- ½ cup Arborio rice
- Salt to taste
- 2 tablespoons, plus ¼ cup extra-virgin olive oil, preferably Ligurian
- 5 ounces ground veal
- 2 eggs
- 5 tablespoons grated Parmigiano-Reggiano cheese
- Freshly ground black pepper to taste
- Flour for dredging
- In a large pot of salted boiling water, cook the cabbage until tender, 2 to 3 minutes. Drain and set aside.
- Bring a medium saucepan of water to a boil over high heat. Add the rice and a generous pinch of salt and cook until the rice is tender, about 20 minutes. Drain and set aside.
- Heat the 2 tablespoons olive oil in a sauté pan or skillet over high heat. Add the veal, season with a pinch of salt, and cook until the meat browns, about 5 minutes. In a medium bowl, combine the veal, rice, eggs, cheese, a pinch of salt, and a generous amount of black pepper. Stir thoroughly until it forms a smooth mixture.
- Pat the cabbage leaves dry and lay them out flat on a work surface. Trim away the tough mid-rib at the base of each leaf, if necessary. Put 1 tablespoon of the veal mixture in the center of each leaf. Fold the sides of the leaves toward the center and roll up from the bottom.
- Lightly dredge each cabbage roll in flour. Heat the ¼ cup olive oil in a large sauté pan or skillet over medium-high heat. Add the cabbage rolls and fry on both sides until golden brown. Serve hot.