Salad with cabbage and ricotta

Wegbloger Natalya Beloskurskaya shared her signature recipe with the now popular Salad Keil. Finding it is not so easy, but worth it!

Ingredients for 2-3 servings:

300 g cabbage cale without stalks 500 g pumpkin 150 g ricotta 2 tbsp. l olive oil paprika, black pepper, turmeric, Provencal herbs Himalayan or sea salt pumpkin seeds

For the marinade:

1 tbsp. l sesame oil 1 tbsp. l apple cider vinegar 1 tsp coconut sugar Cale rinse, separate the stems and save them for vegetable broth. Cut the leaves into 5 mm wide ribbons. Mix apple cider vinegar, sugar and butter in a separate glass, pour the cabbage leaves and lightly massage them with your hands so that they absorb the dressing. Set aside. The longer the cale is marinated in the dressing, the tastier and more tender the salad will be. Preheat oven to 180 ° C. Peel the pumpkin and cut into large cubes, put it in a baking dish, pour in olive oil, sprinkle with spices and salt, mix it lightly with your hands and bake in the oven for 30 minutes. Cool the pumpkin. At the bottom of the salad bowl lay out Keil, on top of a pumpkin. Ricotta mash with a fork and sprinkle the salad on top. Stir gently, lightly salt, pepper, garnish with pumpkin seeds and serve. Tips and secrets: instead of ricotta, boldly use Adyghe cheese (crumble it with your hands) or tofu.