Savoy Cabbage Parcels Stuffed with Cous Cous and Béchamel

Ingredients for cooking

12 leaves of Savoy Cabbage
250 ml of Trevalli UHT Béchamel
1 cooked carrot
50 gr cooked French beans
2 cooked courgettes, only green part
200 gr ready to cook couscous
Dry liqueur q.s.
Evo oil
Salt , black pepper

Preparation

Prepare the couscous following the pack instructions and garnish with 4 spoons of Trevalli UHT Béchamel, then add the cooked and chopped vegetables. Check if it is savoury enough.

Boil for around 1 minute the leaves of the Savoy Cabbage, then drain very well. Cut away the hardest part of the leaves and put some stuffing in the centre, then close to form parcels (use cooking twine).

In a pan with an oil drop, brown fast the parcels and simmer with dry liqueur until reduced. Pour some béchamel in an oven pan and place the parcels on it. Cover with the remaining part of the Trevalli UHT béchamel and bake at 180° for 20 minutes.

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