Vegetarian stuffed cabbage leaves

Ingredients

8 large wombok leaves (chinese cabbage)
1 bunch silverbeet, washed and chopped well
2 carrots, grated
4-5 cloves garlic, crushed
400g ricotta cheese
700g jar of tomato passata (cooked strained tomatoes)
½ tsp ground nutmeg
2 eggs
Salt and pepper
Optional grated cheese to sprinkle over the top

Method

In a large pan half fill with water and put on to boil.
Take the stalk part off the leaves
Cooked the grated carrot and garlic in some butter or coconut oil, cook for 2 minutes and then set aside to cool. Put a pot with some water and cook your silverbeet for 3-4 minutes until it’s wilted, then put into cold water and squeeze out excess liquid.
Plunge the leaves in the water one at a time for 20-30 seconds, this makes the leaves pliable, then take out and put into a sink of cold water, then drain them.
Mix your cooled carrot mix and silver beet, add the ricotta, nutmeg, salt, pepper and eggs, mix well. Lay your cabbage leave on your bench and put your filling in the middle in a log shape, use all the mix and then roll up your cabbage leaves. In a large baking dish pour enough passata to cover the bottom and then place your cabbage rolls in, cover with the remaining passata, and grated cheese if using. Bake at 180C for 30-40 minutes until hot right through.