Cabbage Vegetable Parcels With Pumpkin Ricotta Sauce

by Finy (follow)
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Being a "part" vegetarian, and liking cabbage rolls, I decided to make them without the addition of meat.

I have adapted a recipe, and added more vegetables, so that these cabbage rolls are a meal in themselves, having six vegetables included in the parcels.

Instead of using tinned corn, I always cook with fresh corn - I just cut the kernels off the cob, and the difference in taste is amazing.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Makes: 6 rolls

1 onion, chopped
2 clove garlic, diced or crushed
1½ cups finely shredded cabbage
1 carrot
1 cups fresh corn, cut off the cob
3 potatoes, cooked and mashed
½ cup grated cheese
1 tbsp fresh parsley, chopped
6 cabbage leaves

250g pumpkin, diced
1½ cups water
1 onion chopped
250g Ricotta cheese
1 tbsp parsley, chopped (optional)

Cook the onion and garlic in a frypan for a few minutes. Add the shredded cabbage, carrot, and cook another minute.

Add the corn and cook for about 4 more minutes.


Remove from the heat and add the mashed potatoes, the grated cheese and parsley.

Boil some water and put the cabbage leaves in this for about a minute and then put them in cold water.

Divide the vegetable mixture evenly into the cabbage leaves.


Roll them up firmly and place in an ovenproof dish.


Put the pumpkin pieces, extra onion and the water in a saucepan and simmer until the pumpkin is tender. Puree and fold in the ricotta and pour over the cabbage parcels.

The water will have boiled down so do not drain it

Sprinkle with extra parsley (optional) and bake at 170° fan forced for 25 to 30 minutes.

Serve -they would be nice with a crisp bread roll.


Serve either whole or sliced in half.


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