Main Meals

Steamed baby cabbage parcels

4
Easy
30 minutes
45 minutes

This is our new favourite way to eat cabbage! Cabbage is stuffed with lemon ricotta and red kidney beans and then baked in a brown sauce until bubbling and warm.

Wine/Spirit Pairing
Woolworths Beyerskloof Chenin Blanc

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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

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

Bianca Strydom

Recipe by: Bianca Strydom

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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