Extra virgin olive oil, 4 tablespoons White or golden onion, 1/2 Thinly sliced cabbage, 1/2 kg Salt, black pepper, smoked paprika 125g mozzarella, 2 Puff pastry, 1 rectangular roll possibly Grated Parmesan cheese
Snubbed vegetable, perhaps because a little smelly in cooking come on, let's face it. In this way it should convince even the skeptics: if accompanied with other fresh raw vegetables for example, they can become a quick meal. The cabbage, stewed in this way, is also good for seasoning rice, or as a side dish.
In a pan, pour the oil and the finely sliced onion then simmer without frying, it must become translucent and not scorched.
Now add the cabbage and a little water, half a glass maximum.
Cook over medium heat until the cabbage wilts, the ribs give way and becomes soft (even the water must have dried well): add salt, pepper, season with paprika to taste.
Chop the mozzarella in a mixer.
Obtain rectangles from the pastry, place a little cabbage and a little mozzarella on one end, close by bringing the other flap over the filling and seal the sides with a fork.
Place on a baking sheet, sprinkle with plenty of paprika and Parmesan cheese and cook for 12/15 minutes, even less (depending on the oven) as long as they are golden brown. Serve hot and stringy.
