Cabbage with shallots and wine sauce meatballs

2_05230 CABBAGE with SHALLOTS with WINE and meatballs INGREDIENTS for 4 PEOPLE 400 g of cabbage, 100 g of ricotta piemontese, 500 g of pumpkin pulp, 600 g shallots, 500 ml full-bodied red wine, 40 ml of olive oil, chilli, a clove, a teaspoon of black pepper, the juice of half atancia, a sprinkling of curry powder.

Heat the oven to 180° Private squash any seeds and filaamenti.

Cut it into small pieces, wrap it in a piece of aluminium and infornatela 60 minutes.

Remove the aluminum from the pumpkin and allow to dry in the oven 10 minutes.

Take it out, put it in a bowl and setting into puree.

Clean the chilies, finely tritatelo and mix the pumpkin puree.

Stir the ricotta and pumpkin, mix well.

Made with hands as big as walnuts balls.

Peel the shallots, Saute it with 20 ml of oil in a pan.

Pour in the wine, add the cloves, put the cover.

Let simmer 15 minutes.

Flavored with curry.

Let cool.

Clean cabbage, cut the leaves.

wash and dry them.

Cut into thin strips.

Strain the orange juice, mix it with the remaining oil, beating with a fork.

Arrange the cabbage on a serving platter, dress and mix.

Sprinkle over the shallots and pumpkin balls.

Sprinkle with freshly ground pepper.

Serve.