Red cabbage malfatti with brown butter and orange

60 minutes



  • 250g of ricotta, drained overnight in a sieve lined with muslin cloth
  • 350g of red cabbage
  • 150ml of red wine
  • 250ml of vegetable stock
  • 1 egg
  • 80g of flour
  • 50g of semolina flour, plus extra for dusting
  • 70g of vegetarian Parmesan-style cheese, finely grated
  • 1 pinch of nutmeg
  • salt
  • pepper

To finish

  • 70g of butter
  • 1 orange, segmented
  • 2 sprigs of sage
  • flaky sea salt


Shred the cabbage and place in a pan with the red wine and vegetable stock. Cook until soft and the liquid has all evaporated (about 25 minutes). Transfer to a blender and blitz to a coarse paste
Transfer the paste to a jay cloth and squeeze out the excess liquid. Place the cabbage in a bowl with the ricotta, egg, flour, semolina flour, Parmesan and nutmeg and mix thoroughly. Taste and season with salt and pepper accordingly
Prepare a tray scattered with a dusting of semolina flour
Roll the mixture into roughly 20g balls (they'll be around 2cm in diameter) then place into the tray. If you have the time, place in the fridge for half an hour to firm up the malfatti
Cook the malfatti in a pan of salted boiling water for a few minutes until they float to the surface of the water
Whilst the dumplings are cooking, place a nonstick frying pan over a high heat and add the orange segments. Carefully flip the segments after 40 seconds or after they have nice caramelisation on one side, then remove from the pan and set to one side (if you leave them in the pan too long they will begin to fall apart)
Wash out the pan and dry it, then add the butter. Once melted add the sage leaves
When the malfatti are ready, the butter should be foaming. Remove the dumplings with a slotted spoon and place straight into the butter. Toss the pan to coat the malfatti and cook for a few minutes to get a little colour
Serve immediately with the brown butter sauce, crispy sage and caramelised orange segments