Cabbage rolls with ricotta
Instructions
Blanched cabbage leaves.
Dry on a kitchen towel.
Boil the beets, strizzatele, chop finely, place them in a bowl, add the ricotta, four tablespoons of grated cheese, salt and pepper.
Mix and spread the mixture on cabbage leaves.
Roll them up forming of spring rolls.
Tie with kitchen string white and let them flavor in tomato sauce for about 20 minutes.
Ingredients and dosing for 4 persons
- 8 leaves savoy cabbage
- 300 g of beets
- 200 g of ricotta
- 4 tablespoons of grated cheese
- Tomato sauce
- 2 eggs
- Salt
- Pepper