Cabbage Parcels with Squash Ricotta Sauce
These colorful parcels are a meal on their own.
Preparation Time: 20 mins
Cooking Time: 40 mins
Extra Time: 20 mins
(for pre-cooking and mashing potatoes)
Ingredients
- 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
- 1/4 oz reduced-fat cheddar cheese, grated
- 6 cabbage leaves
- 8 3/4 oz butternut squash, peeled and diced
- 1 onion, chopped (extra)
- 1 1/2 cup water
- 8 3/4 oz low-fat ricotta cheese
- 1 Tbsp chopped fresh parsley, for sprinkling (extra)
Directions:
Preheat oven to 375ºF.
In a non-stick skillet sauté 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. Pureé. Fold in ricotta and pour over cabbage parcels.
Sprinkle with extra parsley and bake at 375ºF for 25 to 30 minutes.
Tips:
Remove outer cabbage leaves before shredding cabbage.