Ingredientes: 1 repolho de tamanho médio; 1 cenoura ralada grossa; 1 cebola picada; ½ pimentão vermelho sem sementes e picado; 1 xícara (chá) de vagem picada e cozida no vapor; 2 tomates sem sementes e picados; 2 latas de atum sólido light, escorrido e amassado; 1 colher (sopa) de azeite; sal e pimenta-do-reino a gosto. Preparo: Separe folhas inteiras do repolho. Cozinhe rapidamente em água com sal – até ficarem murchas. Reserve. Numa frigideira, aqueça o azeite e refogue a cebola, junte os tomates, a vagem, o pimentão e a cenoura. Mexa bem e refogue-os ligeiramente. Acrescente o atum escorrido e amassado com um garfo. Misture bem. Escorra as folhas de repolho e recheio com o refogado de atum. Enrole em formato de trouxinhas. Coloque num refratário e regue com molho de tomates quente (opcional). Se preferir, sirva sem o molho.
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