1 large head savoy cabbage, eaves separated and stems trimmed
1 egg, beaten
2 cups whole milk ricotta cheese (500 g)
Nutrition Info
Calories 555
Fat 32g
Carbs 24g
Fiber 5g
Sugar 11g
Protein 41g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
Heat the olive oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
3. Step
Add the beef and season with the oregano, red pepper flakes, and pepper. Use a wooden spoon to break the beef into smaller pieces, and cook until browned, about 10 minutes.
4. Step
Add the garlic and cook until fragrant, 2-3 minutes.
5. Step
Deglaze the pan with red wine, scraping up any browned bits from the bottom of pan.
6. Step
Once the wine has reduced by half, stir in the crushed tomatoes. Cook until sauce has thickened, stirring frequently, about 10 minutes.
7. Step
Stir in the basil, then remove the sauce from the heat and let cool.
8. Step
Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them in the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towels.
9. Step
Stir the egg into the cooled meat sauce.
10. Step
Place the largest cabbage leaf on the bottom of a 9-inch (23-cm) round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
11. Step
Spoon in ¼ of the meat sauce, spreading evenly. Dollop ¼ of the ricotta on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, ricotta, and cabbage to make 3 more layers.
12. Step
Fold any overhanging cabbage leaves toward the center of the pan.
13. Step
Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
14. Step
To serve, place a serving plate over the baking dish and invert the chou farci onto the plate. Remove the pan, then slice into wedges and serve.
