Pancetta lemon cabbage rolls
Photo by Babiche Martens
- Preheat oven to 180C. Parboil the cabbage leaves in salted water a couple at a time, drain well and pat dry.
- In a bowl, mix the ricotta, lemon, sliced pancetta and salt and pepper to season. Place a spoonful of the filling in the centre of each leaf then fold over to enclose securely.
- Place in an ovenproof dish, pour over stock and bake for 15 minutes. Serve in bowls with a little stock poured over.