Ingredients

Method

• 4 baby cabbages, blanched and leaves removed
• orecchiette, cooked al dente, for serving
For the filling:
• 500 g ricotta
• 1 lemon, zested
• a handful dill, finely chopped
• a handful chives, finely chopped
• 1 T capers, chopped
• salt, to taste
• 2 x 400 g cans red kidney beans, drained
For the brown sauce:
• 500 ml tub Woolworths fresh beef gravy
• 1 cup beef stock
• ¼ cup balsamic vinegar
• 1 T green peppercorns, crushed
• 8 anchovies
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. To make the filling, combine the ricotta, lemon zest, dill, chives, capers and seasoning. Mix until combined. Add the beans and toss through gently.

2. Shape the filling into 8 evenly sized balls. Cover each ball with two leaves of cabbage. Refrigerate for 15 minutes while you make the sauce.

3. Heat the gravy, stock, balsamic vinegar, peppercorns, anchovies, olive oil and seasoning in a saucepan. Simmer for 5 minutes.

4. Place the cabbage parcels in a roasting pan, pour over the sauce, cover with foil and bake for 15–20 minutes until bubbling and warm.

Cook's note: You can also make the parcels in advance and bake the next day.

Browse more budget bean recipes here. 

Photographs: Jan Ras 
Food assistant: Leila-Ann Mokatedi