Nodokuro cabbage wrapped in cream sauce

Remove the core of the cabbage and drop the three outer leaves into boiling water. Once they have softened, drop them into ice water to prevent them from browning

Cut the Nodoguro fillets into thirds, sprinkle with salt, pepper and flour, and fry on both sides in a heated frying pan with 1 tablespoon of olive oil

Spread the drained cabbage on a cutting board, place the grilled Nodoguro on top, and roll it up from the front. (If it's difficult to roll, make a small cut in the core.)

Place in a steamer and steam for 10 minutes

While the meat is steaming, make the cream sauce. Put [A] into a pot and simmer for about 5 minutes until reduced by half

Add the cream to [5] and bring to a boil, stirring carefully to avoid burning. Add [B] and mix well to form a sauce

Place the steamed cabbage rolls on a plate and pour the sauce over them. Top with cherry tomatoes and Italian parsley (not included in the recipe) to complete