Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 40 mins

These colorful 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 Tbsp chopped fresh parsley

6 cabbage leaves

8 3/4 oz pumpkin, diced

1 onion, extra, chopped

1 1/2 cup water

8 3/4 oz ricotta cheese

1 Tbsp chopped fresh parsley, extra for sprinkling

1/4 oz reduced fat cheddar cheese, grated

Directions:

Pre-cook mashed potatoes. Preheat oven to 375F.

In a non-stick skillet saute one 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 375F for 25-30 minutes.

Author:

CalorieKing staff