Salt, breadcrumbs, and extra virgin olive oil to taste
Method
Wash and blanch the cabbage leaves in salted water for a few minutes and then drain.
Blend half of the borlotti beans and add them to the whole ones together with the vegetable cream. Mix well.
Arrange two cabbage leaves in a baking dish with lightly oiled baking paper, spread the bean and cream mixture on the cabbage, add salt and cover with two more cabbage leaves. Spread the bean and cream mixture on the second cabbage layer, add salt and cover with the last two cabbage leaves.
Sprinkle with breadcrumbs and chopped hazelnuts, drizzle the oil on top and bake for about 30 minutes at 200°C.