Stuffed hispi cabbage with ricotta on quick tomato sauce
March 2021
These very simple recipe for stuffed cabbage rolls is very easy to put together and cooks quickly. The leaves are soft enough to simply roast and don’t need any pre-cooking. The ricotta filling is lovely as it is or add a little more flavour with a couple of slices Parma ham, four slices of cooked and chopped smoky bacon or a couple of tablespoons of finely chopped sundried tomatoes and a little thyme. For a vegan version use mashed cannellini beans seasoned and mixed with a little chopped time.
Ingredients - Serves 2
½ the quantity of the quick tomato sauce
¼ teaspoon nutmeg
Salt and freshly-ground black pepper
100g ricotta
25g Grana Padano, finely grated
2 large leaves from the hispi cabbage
2 tablespoons of extra-virgin olive oil
Optional:
2 slices Parma ham
4 rashers cooked bacon, roughly chopped
2 heaped tablespoon of finely chopped sundried tomatoes
Leaves from 2 sprigs thyme
Heat the oven to 180oC. Put the tomato sauce in the base of an ovenproof dish around 24 x 20 cm.
Make the stuffing by mixing the nutmeg, seasoning, ricotta and cheese together in a bowl. Add any additional chopped fillings at this point and stir them through.
Spoon half the stuffing into the centre of the leaf and spread it out with the back of the spoon. If you are adding prosciutto, lay these slices on now.
Roll up the leaf in a spiral.
Turn it over so that the spine is facing upwards and make several shallow cuts through the roll all the way along the length. Each cut should only be around ½ cm deep. This allows the heat to penetrate through the roll easily and cook the stem. If you have a particularly large stem you can cut some of end away at an angle. Each leaf is different so it’s up to you.
Lay the spirals onto the tomato sauce, drizzle over the olive oil and give each one a pinch of salt and a twist of black pepper.
Bake for 20 minutes or until the cabbage is just soft and starting to collapse.
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