Red cabbage parcels

Steam the red cabbage in one piece, let it cool and remove the outer leaves, being careful not to break them.

Caramelize the onion over low heat with EVOO.

Sauté the carrots with the onion and the texturized soybeans that have been hydrated in the red cabbage water.

Add the raisins and chopped walnuts and the cream. Season to taste with smoked salt, pepper and nutmeg.

Fill the leaves with 2 tablespoons of the still hot stuffing, put a little mozzarella that will act as glue and wrap the leaf as a package.

Let stand in the refrigerator.

Place the parcels on a tray, cover with mozzarella cheese and gratinate.