Makes 4 servings;
Calories per serving: 183.
ingredients:
8 cabbage leaves without the stem;
2 cups (tea) of ricotta crumbled;
3 tablespoons (soup) of natural yoghurt;
2 tablespoons (soup) of oil;
1 small carrot cut into small cubes;
1 stalk of chopped celery;
Salt and black pepper to taste.
Method of preparation:
Blanch the cabbage leaves, drain and dry.
Line the bottom and sides of four cups of 8 cm in diameter.
Let the leaves are left on the sides to close the molds.
In a bowl, combine the ricotta, yogurt, olive oil, carrots, celery, salt and pepper to form a dough.
Fill the ramekins with the mixture and close with the cabbage leftovers.
Press to frame them, refrigerate for at least 30 minutes desinforme and serve.
Source: Chef My Blog in Minutes
