|250 gr.||Basmati rice|
|4||Leaves of cabbage|
|1||Tablespoon of mustard|
|2||Tablespoons of extra virgin olive oil|
|1||Tablespoon of rice vinegar (or white vinegar)|
|1||Tablespoon of sugar|
|Antica Modena Balsamic Vinegar of Modena Glaze|
|Salt and pepper|
Wash the rice in a strainer, running it under cold water to remove any excess starch. Place it in a saucepan covered with 3 fingers of cold water and a little salt. Cook over medium-low heat until completely absorbed. Let the rice cool in a large bowl, adding a bit of the vinegar in which you have dissolved the sugar and salt; continue to mix, adding the extra virgin oil and finally the mustard.
In the meantime, peel the zucchini and cut it into sticks lengthwise. Blanch the sticks in boiling water for 20 seconds and cool them immediately, immersing them in ice water. Boil the cabbage leaves for 30/40 seconds and cool them as with the zucchini. Put some plastic kitchen film on the table and lay out the cabbage leaves. Fill them with a thin layer of rice pushing it down with moistened hands. At one end of the leaf, put a strip of roast beef and zucchini and, with the help of the plastic film, roll the leaf up onto itself, pressing to keep everything compact. Allow this to then cool in the refrigerator for about 30 minutes and then cut it.