Prepare the filling. Place all ingredients (except the Savoy cabbage, olive oil, parmesan cheese and half of the tomatoes) in a bowl and mix well.

Cover with plastic wrap and refrigerate while you proceed to blanch in salted water savoy cabbage leaves without the largest and tough central part (remove about half of the total length).

Once blanched (only have been softened by the boiling water) drain them, open them and put them on a kitchen worktop. At this point on each leaf must be put a tablespoon of filling.

It will have to be put in the central part of the leaf, in the direction of its length. Then roll up the leaves and put them in a baking dish whose bottom you will be previously sprinkled with half of the tomatoes in pieces and a drizzle of extra virgin olive oil.

The rest of the tomatoes will be placed over the rolls and put them over a little olive oil and a generous sprinkling of grated Parmesan cheese. Bake at 220° C for about 40 minutes.
They are excellent both hot and warm.

These rolls I really like. They are a simple dish but very tasty. My mother used to prepare them and now that she has become Nonna Lella prepares them to his beloved granddaughter and me. Often there is nothing left that the scent because when I arrive are all gone ...

These rolls are a good dish, maybe with a further range of vegetables as a side dish. Three rolls bring in approximately 360 Kcal. They are a good source of calcium, phosphorus, magnesium, vitamin B6, B12, E and D, which are all present with a percentage higher than 15% of the RDA.