Clean

Clean and chop the celery, carrot, onion and set aside. Remove the skin from the sausages and crumble them in a bowl; put all the roll filling ingredients in the fridge.

Toast

Melt the butter in a pan with 40 g of oil and add the chopped vegetables, cook for 10 minutes until soft, stirring often. Toast the rice and pour into the pan. Turn up the heat and continue to stir, after 2 minutes add the white wine and allow to evaporate. Add the crumbled sausage, thyme, and stir until the sausage is browned.

Pour

Pour the hot vegetable broth into the pan a little at a time. Add salt and pepper and cook the rice until al dente, taking it off the heat a few minutes earlier. Stir in the grated Grana Padano cheese.

Detach

Detach the 6 cabbage leaves and remove the central stalk, blanch in boiling salted water for a couple of minutes. Then drain.

Cook

Oil an oven dish and put in the rolls with the joint facing downwards to prevent them from opening. Cook in a pre-heated static oven at 200° for 15 minutes and then under the grill to brown the surface. Leave the rolls to rest for ten minutes out of the oven before serving.