How to make
Grate the onion and carrot and add them to the minced meat. Beat the two eggs and add the spices, breadcrumbs, parsley and chopped spring onion leaves. Knead well and refrigerate it for at least one hour.
After the minced meat has rested and is flavored well, it is spread out onto aluminum foil in a rectangle with a thickness of a little more than 0.4″ (1 cm).
The filling is distributed evenly over the entire surface, the mozzarella is cut into pieces, the yellow cheese is grated and the fresh leaves of arugula and spinach are added whole. Sprinkle a little salt and roll it up, by lifting the foil.
It is rolled out and it is covered in tender cabbage leaves, from which the harder stalks and veins have been previously removed. Wrap again with the foil and seal the edges.
It is baked in an oven heated to 370°F (190°C) for 1 hour and 30 minutes, after which the foil is removed and it is baked, until it aquires an appetizing color.
It can be served warm, with a side dish as a main course, or chilled for as an appetizer.
Enjoy your meal!
