Autumn rolls with COEUR DE LION Camembert

4 people


8 large leaves of green cabbage, 1 COEUR DE LION Camembert, 4 strips of white ham, 1 apple, 2 sachets of ready-to-cook rice, sea salt, pepper


Leave the four cabbage leaves intact and cut the others into strips. Cook the leaves and strips for 2 minutes in boiling water then strain them and rinse under running water. Reheat the water, add 1 teaspoon of sea salt and cook for another 10 minutes. Meanwhile, peel the apple and slice thinly. Remove the rind of the COEUR DE LION Camembert and cut into thicker slices. Once the cabbage has cooked, strain it. Lay the leaves out flat, put a piece of white ham on each one and the slices of apple. Spread the cabbage strips and add the slices of COEUR DE LION Camembert. Roll and skewer with wooden pick to keep the rolls closed. Place them on a plate. Cook the rice according to the instructions on the package then strain it. Pour into timbales and place on the plates. Reheat the cabbage rolls for 2 minutes in the microwave and serve it with rice. Recommendation: cooking the cabbage in two lots will eliminate its characteristic smell: The first lot of water eliminates the sulphur which causes the smell. To save time use instant cook rice.