As it seems like winter does not want to go away I decided to share this recipe as a cold winter’s (or cold spring’s) meal. This recipe can be used as a main course or starter. The filling is the most experimental part of this recipe. Be creative as you like with the filling or just swap out the ones you do not like for preferred ones.
You will need:
- As many savoy cabbage leaves you need (one leaf makes one parcel)
- 1 tsp olive oil
- 2 shallots, finely chopped
- 1 clove garlic, crushed
- 100g chestnut mushrooms, chopped
- 1 tsp caraway seeds
- 125g Ricotta
- 50g Pine Kernels, toasted
- 350g Tomato and Basil Sauce
- Crusty bread (optional)
How to make it
- Preheat the oven to 200ºC/gas mark 6.
- Take the outer leaves of cabbage off and shred the rest of the cabbage. Make sure to not use any thick stalks.
- Cook the leaves in a large pan of boiling water for around 2-3 minutes.
- Drain and run under cold water then pat dry with kitchen paper.
- Then, cut out the base of the central stalk on each leaf.
- Now heat some oil in a non-stick frying pan and toss in the mushrooms, shallots and garlic. Stir.
- After about 3-4 minutes add the shredded cabbage, caraway seeds and a dash of water to the pan. Turn down to a gentle heat.
- Season and then cover the pan.
- After about 5 minutes (or when the cabbage is tender) stir in the ricotta and pine kernels.
- Spoon the sauce into the bottom of an ovenproof dish.
- Next divide the filling between your savoy cabbage leaves.
- Fold up these parcels and place on top of the sauce.
- Repeat this process until you have used up all of your savoy cabbage leaves.
- Bake for 15-20 minutes. You can take it out once it has all been heated through.
15. Serve with crusty bread to mop up the sauce at the end of the meal.
DISCLAIMER: Parts of this recipe were inspired by the Savoy cabbage Recipe on BBC Good Food.