• Cook the potatoes in their jackets, peel and put through the masher or grater in order to obtain a smooth texture.
• Into the potatoes add the eggs, 150 g Grana
Padano, the chopped parsley, salt, pepper and some
grated nutmeg. Mix well until you obtain a smooth mixture.
• Separately, parboil the cabbage leaves for a few minutes in salted boiling water, then pass them under
cold water and dry them well.
• Lay the leaves one by one on the worktop and put two tablespoons of filling in the centre of each one.
• Roll the leaves up and tuck in the edges so as to obtain little parcels.
• Butter an ovenproof dish, lay the filled cabbage leaves in it, pour the stock over them and scatter with the remaining Grana Padano.
Bake in a preheated hot oven (200°C) for 25 minutes.