Cabbage Parcels with Pumpkin Ricotta Sauce
These colourful parcels are a meal on their own.
Ingredients
- 1 pc Onion
- 2 pcs Cloves Garlic Crushed
- 1 1/2 cup Finely Shredded Cabbage
- 1 pc Carrot Grated
- 1 cup Corn Kernels
- 3 pcs Large Potatoes Cooked and mashed
- 1/2 g Grated Reduced Fat Cheddar Cheese
- 1 Tbsp Chopped Fresh Parsley
- 6 pcs Cabbage Leaves
- 250 g Pumpkin Diced
- 1 pc Onion Extra, chopped
- 1 1/2 cup Water
- 250 g Ricotta Cheese
- 1 Tbsp Chopped Fresh Parsley Extra for sprinkling
Instructions
- Pre-cook mashed potatoes.
- In a non-stick frying pan saute onion and garlic. Add shredded cabbage, carrot and corn and cook for a further 2-3 minutes. Remove from heat and stir through potatoes, cheese and parsley.
- Immerse the cabbage leaves in boiling water for 30 seconds then refresh in cold water. Fill cabbage leaves with mixture. Roll up firmly and place in an oven-proof dish.
- Place pumpkin, extra onion and 1 1/2 cups water in a saucepan and simmer until pumpkin is tender. Puree. Fold in ricotta and pour over parcels.
- Sprinkle with extra parsley and bake at 190C for 25-30 minutes.
NUTRITIONAL INFO
Tried this recipe?Let us know how it was!
