Cabbage Rolls with Ricotta

Ingredients

• Veal Mince 5 oz
• Red Currant 5 oz
• Ricotta cheese 2 tablespoons
• Spanish onions 0 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 oz
• Ramiro Pepper 0 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 355°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.