Cuisine High Fiber, Low Sodium, Mediterranean, Vegetarians
Servings 6People
Ingredients
1pcOnion
2pcsCloves GarlicCrushed
1 1/2cupFinely Shredded Cabbage
1pcCarrotGrated
1cupCorn Kernels
3pcsLarge PotatoesCooked and mashed
1/2gGrated Reduced Fat Cheddar Cheese
1TbspChopped Fresh Parsley
6pcsCabbage Leaves
250gPumpkinDiced
1pcOnionExtra, chopped
1 1/2cupWater
250gRicotta Cheese
1TbspChopped Fresh ParsleyExtra 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.