Ingredients

Method

• 4 T butter
• 3 shallots, finely chopped
• 6 garlic cloves, finely chopped
• 2 leeks, finely chopped
• 3 Savoy cabbages, blanched, leaves separated and hearts chopped
• 20 g dill, finely chopped
• 20 g chives, finely chopped
• 750 g ricotta
• 2 lemons, zested
• 2 T olive oil

Method

Ingredients

1. Preheat the oven to 180°C. Heat the butter in a saucepan over a medium heat, then add the shallots, garlic and leeks and sauté until soft. Add the chopped cabbage hearts and allow to simmer for 5 minutes.

2. Turn off the heat and stir in the dill and chives. Add the ricotta and lemon zest and combine well.

3. Pour 1 T olive oil into the base of a 23 cm springform cake tin. Cut the bottom part of the stems off the cabbage leaves and layer the leaves over the bottom and up the sides of the tin.

4. Add half the ricotta mixture and spread evenly. Add another layer of cabbage using the whole leaves. Add the remaining ricotta and cover with more cabbage. Drizzle over the remaining olive oil and cover with foil. Roast for 1 hour. Invert onto a platter and remove from the tin to serve.

Cook's note: Use this sweet butter as a special sauce for your favourite vegetables. It works especially well with butternut and sweet potatoes, or even to top spicy rice or spuds.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa