Ingredients for the Savoy cabbage parcels stuffed with potato and pumpkin

8 Savoy cabbage leaves
400 g potatoes
300 g pumpkin
extra virgin olive oil
salt and pepper
nutmeg
parsley

Ingredienti per i fagottini di verza ripieni di patate e zucca

Ingredients for the Savoy cabbage parcels stuffed with potato and pumpkin © Laura La Monaca

Fagottini di verza ripieni di patate e zucca

Fill the Savoy cabbage leaves with the potato and pumpkin © Laura La Monaca

Close the Savoy cabbage parcels and bake for approximately 20 minutes © Laura La Monaca

Serve the Savoy cabbage parcels stuffed with potato and pumpkin hot © Laura La Monaca

Method

Boil the potatoes. Meanwhile, blanch the Savoy cabbage leaves for a couple of minutes. Transfer to a bowl of iced water, drain, dry and flatten the leaves.

Clean the pumpkin and cut into cubes; heat the olive oil in a frying pan and sauté the pumpkin.

Peel the potatoes and cut into cubes, add to the pumpkin and toss for a few minutes.

Season with salt, pepper, a dusting of nutmeg and some parsley.

Preheat the oven to 180°C.

Fill the Savoy cabbage leaves with the pumpkin and potato and close each parcel.

Place in a baking tray and brush with olive oil. Bake for approximately 20 minutes. Serve hot.