Cabbage Rolls with Ricotta
⏳ Time
55 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
Cabbage Rolls with Ricotta
Ingredients
- Veal Mince - 5.3 oz
- Red Currant - 6 oz
- Ricotta cheese - 2 tablespoons
- Spanish onions - 1.8 oz
- Passata Tomato Sauce - 2 tablespoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Chili Flakes - to taste
- Chili jam - 1 teaspoon
- Capers - 0.9 oz
- Ramiro Pepper - 1.8 oz
- Olive Oil - 1 tablespoon
- Parmesan Cheese - to taste
- Cilantro - to taste
- Water - 0 qt
Step by Step guide
Step 1
Prepare the cabbage leaves for the rolls.
Step 2
Pour 1.5 liters of water into a pot, add salt, and bring to a boil over high heat.
Step 3
In a skillet, heat the olive oil and add finely chopped onion. Sauté for 2–3 minutes over high heat, stirring.
Step 4
Add the cabbage leaves to the boiling water and cook for 7–8 minutes.
Step 5
In a bowl, combine finely chopped pepper and minced capers. Add the sautéed onion.
Step 6
Add the minced meat to the bowl.
Step 7
Pour 0.5 cup of the water used to boil the cabbage into a baking dish.
Step 8
Add the tomato paste and mix well.
Step 9
Add ricotta to the minced meat.
Step 10
Season the minced meat with salt, pepper, and chili sauce.
Step 11
Mix well.
Step 12
Place a portion of the filling on a boiled cabbage leaf. Roll the cabbage rolls into an envelope shape.
Step 13
Arrange the cabbage rolls in the baking dish and sprinkle with grated Parmesan.
Step 14
Place in a preheated oven at 356°F.
Step 15
After 20 minutes, turn the rolls over.
Step 16
After 25 minutes, transfer the cabbage rolls to a plate, sprinkle with grated Parmesan. Garnish with cilantro sprigs and serve.
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