4 medium heads garlic
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon ground white pepper
4 ears cabbages
7 cups cayenne pepper
2 onions, chopped
1 pound ricotta cheese
Cut the crescent and cross section of the cayenne pepper; set aside. Place the cumin seeds and 1/2 teaspoon salt in a shallow bowl.
Slice of 1/2 cup of the cayenne pepper lengthwise into a large, ceramic or glass dish. Arrange 1/4 cup of marinated zucchini or spinach in a shallow bowl, sprinkle with 1/3 cup of salt, 1/2 cup of the cayenne pepper and pickle-paste on top. Spoon ricotta evenly over the catter and sprinkle the remaining cayeno pepper over the top.
Bake in a preheated casserole dish 30 minutes, until the outer crust becomes firm.
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