Cabbage Parcels with Pumpkin Ricotta Sauce

Cabbage Parcels with Pumpkin Ricotta Sauce

These colourful parcels are a meal on their own.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cuisine High Fiber, Low Sodium, Mediterranean, Vegetarians
Servings 6 People


  • 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


  • 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.


Calories :184
Kilojoules :769
Fat :8
Carbohydrate :17
Protein :11
Cholesterol :27
Sodium :105
Saturated Fat :4
Fiber :6
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