Cabbage Packages with Ricotta and Mushrooms


Of course I was at the store and deliberately put back the savoy cabbage when I saw the regular, only to later choose a recipe from Waitrose that calls for savoy. But I think it worked:

– Flash boil or steam ~6 outer cabbage leaves that will become your wraps (they say 8, but my cabbage was small)
– Cut out the really thick stem parts and set aside

– Heat oil in a pan (I used coconut, though they say olive) and add in:
— Garlic
— Onion (they say shallot)
— Mushrooms
– Sauté until the onions are soft and then add in:
— The inside of the cabbage – chopped
— Cumin seeds (they actually call for caraway which is a totally different flavor. I’m ok with the whole mixing of genres, but not everyone is)
— Dash of water
— Salt and pepper
– Cover and cook until tender
– Stir in:
— Pumpkin seeds (still left over – they say pine nuts, which I didn’t have)
— Ricotta (regarding measurements for all these things, they have them in grams and I didn’t feel like converting so I just added in the amount I thought is want to eat in the end result – it worked out)

– Pour tomato sauce into the bottom of a baking dish (I just used canned puréed tomatoes and added in a bunch of herbs and spices, like oregano, basil, thyme, salt, and pepper – probably a real sauce would have been better, but it was ok)
– Spoon the filling into the cabbage leaves and roll into packages, then place them in the tomato dish
– Bake at ~390*f (this conversion I did look up – they say 200*C) for 15-20 minutes
– Serve!