Cabbage dumplings with vegetables in season

05532 CABBAGE DUMPLINGS with SEASONAL VEGETABLES 4 PERSONS INGREDIENTS: 100 g carrots, 100 g baby green beans, 200 g potato, 50 g Parmesan cheese, 200 g of peeled tomatoes, 1 egg plus 1 egg yolk, 6 tablespoons of extra virgin olive oil, salt and pepper.

PROCEEDINGS Wash good 8/10 leaves of cabbage and scottatele in boiling salted water for 2?.

Drain and let cool.

Peel and wash all vegetables, cut into small cubes and let them simmer with 2 tablespoons of olive oil for about 15?, then let cool.

Add the Parmesan cheese, eggs, salt and pepper.

Arrange on each leaf of cabbage a spoonful of vegetables, formed of parcels and close them after tying them with kitchen Twine.

Put in a saucepan the remaining olive oil and tomatoes, simmer for a few minutes, add the rolls and let them stand for 10/15? about.