Pointed cabbage packet with ricotta and ham filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the cabbage and put it in boiling water. Gradually remove 8 large leaves. Cut ham into small cubes. Wash chives, dab dry and cut into small rolls. Rinse cress and cut from the bed. Mix ricotta and egg. Fold in ham and herbs.

2. 2

   Season with salt and pepper. Dab cabbage leaves dry. Spread the ricotta and ham filling over the cabbage leaves and fold into small packets. Pin with chives or small wooden skewers. Peel and wash the potatoes, boil them covered with salted water and cook on medium heat for about 20 minutes. Heat the oil in a frying pan. Fry cabbage parcels for about 5 minutes. Add stock, bring to the boil and cook for another 5 minutes. Heat milk and butter. Drain and mash the potatoes. Add milk and mix. Season to taste with salt, pepper and nutmeg. Take out cabbage parcels.

3. 3

   Fry cabbage parcels for about 5 minutes. Add stock, bring to the boil and cook for another 5 minutes. Heat milk and butter. Drain and mash the potatoes. Add milk and mix. Season to taste with salt, pepper and nutmeg. Take out cabbage parcels. Pour cream into the stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Clean, wash, quarter, seed and cut the tomato into small cubes. Arrange mashed potatoes, cabbage packets and sauce on plates. Cabbage parcels with tomato cubes, mashed potatoes with almond flakes. Serve garnished with chives

4. 4

   Pour cream into the stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper. Clean, wash, quarter, seed and cut the tomato into small cubes. Arrange mashed potatoes, cabbage packets and sauce on plates. Cabbage parcels with tomato cubes, mashed potatoes with almond flakes. Serve garnished with chives

Nutrition Facts

KCAL
500 kcal

CARBS
31 g

FATS
29 g

PROTEINS
25 g