Vegetarian: Vegetarian Dishes: Cabbage Parcels with Squash Ricotta Sauce

These colorful parcels are a meal on their own.

Author: CalorieKing staff
Date: January 08, 2009

Suggestions: Remove outer cabbage leaves before shredding cabbage.

Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 40 mins
Extra Time: 20 mins (for pre-cooking and mashing potatoes)


    1 onion, chopped
    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
    7.14 g reduced-fat cheddar cheese, grated
    6 cabbage leaves
    250.00 g butternut squash, peeled and diced
    1 onion, chopped (extra)
    1 1/2 cup water
    250.00 g low-fat ricotta cheese
    1 Tbsp chopped fresh parsley, for sprinkling (extra)


    Preheat oven to 375║F.

    In a non-stick skillet sautÚ one of the chopped onions and garlic. Add shredded cabbage, carrot and corn and cook for a further 2 to 3 minutes. Remove from heat and stir through potatoes, parsley and cheddar cheese.

    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 squash, the extra chopped onion and 1-1/2 cups water in a saucepan and simmer until squash is tender. PureÚ. Fold in ricotta and pour over cabbage parcels.

    Sprinkle with extra parsley and bake at 375║F for 25 to 30 minutes.

Nutritional Information
(Per Serving)

Calories:212 cals
Kilojoules:886 kJ
Fat:3.0 g
Carbohydrates:36.9 g
Protein:7.7 g
Cholesterol:20.2 mg
Sodium:88 mg
Saturated Fat:1.8 g
Fiber:4.4 g
Calcium:179.0 mg
Total Sugars:6.4 g

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