Pancetta lemon cabbage rolls

Babiche Martens

Ingredients

8 leaves	Cabbages
250 g	Ricotta cheese, preferably buffalo
1	Lemon, finely grated zest
4 slices	Pancetta, chopped
500 ml	Chicken stock

Directions

1. Preheat oven to 180C. Parboil the cabbage leaves in salted water a couple at a time, drain well and pat dry.
2. 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.
3. Place in an ovenproof dish, pour over stock and bake for 15 minutes. Serve in bowls with a little stock poured over.