Breaded Jaroma cabbage rolls

Ingredients for 2 servings:

• 4 leaves of jamon cabbage
• Salt
• 4 tbsp ricotta
• 1 tbsp pine nuts, roasted without fat
• 2 tomatoes, dried, preserved in oil
• 1 tbsp Parmesan, finely grated
• salt and pepper
• 4 slices of Parma ham
• 1 egg(s)
• some flour
• 2 tbsp breadcrumbs
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

a Mediterranean version of cabbage rolls

Flatten the thick midrib of the cabbage leaves and blanch the cabbage in boiling salted water, rinse well, and drain well. For the filling, drain the pickled tomatoes, pat dry, and finely dice them. Mix them with the ricotta, Parmesan cheese, and chopped pine nuts. Season with salt (careful: Parmesan cheese and Parma ham release salt) and pepper. Pat the cabbage leaves dry and cut them slightly larger than the Parma ham. Place a slice of Parma ham on each cabbage leaf, then a quarter of the ricotta mixture on top. Fold in the sides and roll everything up. Coat in flour, beaten egg, and breadcrumbs, press down carefully, and fry in hot oil until browned on all sides. Drain on kitchen paper. Go well with a tomato concassé or a herb dip, for example.