Red Cabbage Malfatti Recipe - Great British Chefs

Ingredients

• 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 Freshlay Farms Golden Yolker® 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
• 70g of butter
• 1 orange, segmented
• 2 sprigs of sage
• flaky sea salt