Cabbage Parcels with Pumpkin Ricotta Sauce 

Rating: (14 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

These colourful parcels are a meal on their own.

Suggestions:

Remove outer cabbage leaves before shredding cabbage.

Ingredients:

1 onion

2 cloves garlic, crushed

1 1/2 cup finely shredded cabbage

1 carrot, grated

1 cup corn kernels

3 large potatoes, cooked and mashed

1/2 g grated reduced fat cheddar cheese

1 Tbsp chopped fresh parsley

6 cabbage leaves

250 g pumpkin, diced

1 onion, extra, chopped

1 1/2 cup water

250 g ricotta cheese

1 Tbsp chopped fresh parsley, extra for sprinkling

Directions:

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.

Author:

Australian Dairy Corporation

Member Comments: (3)

By: caron37 - 2009-10-28
i loved this recipe. i went off instinct for ratio of ingredients as I made it, and then plugged in the data to CK afterwards based on how much I actually used of each thing. It turned out much lower in calories than it indicates on the recipe. I used red cabbage, subbed sweet potato for potato, zucchini instead of carrot, and chickpeas instead of corn (the latter two only because of what I did/didn''t have in the kitchen). I also threw some black pepper and random herbs into the sauce. Really really yummy.

By: becy10 - 2008-09-15
I thought there was just too much cabbage in this recipe. I would recommend replacing the cabbage inside the parcel with spicy tofu or something like that. The sauce on top was very nice, but there didn''t seem to be enough of it, so make extra.

By: victoria54 - 2008-08-17
Very nutritious and yummy, only suggestion is that the cabbage leaves may need to be cooked a little longer as they were quite chewy and firm. Otherwise filling and tasty.