- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 of chopped red bell pepper
- 2 cloves garlic, crushed
- 1 cup white wine
- a package of risotto rice ( I use Lundberg Family Farms Tuscan Risotto, 5.75 oz)
- 8 oz of cream cheese ( for example Philadelphia or similar)
- pepper a pinch
- 1/4 cup grated Parmesan cheese
Bring a large pan of salted water to the boil. Remove any tough outer leaves from the cabbage, then separate the large green leaves from the heads. You’ll need about 10. Blanch for 2 mins or until just tender, then plunge into cold water and drain
- Prepare the risotto as directed on package. (Reserve for later)
- Fry with butter, onion, garlic, bell pepper. Cook until onion and bell pepper tender. about 5 minutes over low heat.
- Add wine and cook 1 minute. Remove from heat and add the risotto
- Placing pepper.
- Combine the cream cheese with the parmesan. Mix well. have to be ready to spread.
- Cool completely preparation.
Line a 23cm spring form cake tin with cling film (or, if reheating in the oven, just butter the tin liberally), then line with most of the cabbage leaves, overlapping slightly and leaving an overhanging edge.
Add half the risotto into the tin (if you’ve chilled the risotto overnight, it’ll need breaking up a little with a fork), then top with the cheese mix. then finish with a second layer of risotto, pressing in firmly.
Fold the overhanging edges of the cabbage over the risotto and then ‘seal’ it in with the remaining leaves. Cover with the overhanging cling film; weight down with a dinner plate. Can be made up to 2 days ahead (if risotto is cooked, cooled and layered on the day).
To reheat, turn the cake (still in its cling film) out of the tin onto a microwave-proof plate and cook on Medium for 10 minutes or until piping hot throughout. (Microwaving will give you the best results as it keeps the cabbage green and vibrant.) To reheat in the oven, leave the cake in its tin, cover with buttered foil and heat for 30 minutes at 350 F until hot through.