Steamed baby cabbage parcels

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.

Ingredients

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

Cooking Instructions

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