Main dish, Salad, Starter

Picandou® maki with cabbage and smoked ham maki with cabbage and smoked ham

People 4 Foodlovers
Preparation 20 min.
Cooking time 8 min.

Print the recipe Download image


  • 160 g Picandou
  • 4 slices smoked ham
  • 4 green cabbage leaves
  • 1 pinch of Espelette pepper
  • Sea salt
  • Freshly ground pepper
  • Cling film

Preparation steps

Difficulty level: Average 👨‍🍳👨‍🍳
Chilling time: 2 hours

  1. Remove any large veins from the cabbage leaves before cooking them in a saucepan with boiling water and sea salt.
  2. Once cooked, remove from the pan and place them in a bowl of ice water to keep them green.
  3. Remove and place them on a paper towel. Meanwhile, combine and season the cheese with the Espelette pepper and freshly ground pepper.
  4. Spread the cling film across your work surface. Place a cabbage leaf in the centre and spread generously with the seasoned Picandou.
  5. Add a slice of ham and tightly roll into a spiral using the cling film.
  6. Tie the ends and chill.
  7. When you are ready to serve, unwrap the rolls and slice into even maki shapes.