- sweet potatoes - 1-1,2 Kilogram
- olive oil - 2 items. spoons
- cloves of garlic - 2 pieces
- cabbage feces - 550 Grams
- Salt and ground pepper - - To taste
- Balsamic vinegar - 1-2 Art. spoons
- red pepper flakes - 1/2 teaspoons
- Ricotta - 1 cup
1. Preheat the oven to 220 degrees. Puncture the potatoes with a fork. Lay the potatoes on a baking sheet and oil with 1 tablespoon of oil. Bake for 45 minutes to 1 hour until the potatoes become soft. 2. Meanwhile, in a large frying pan, heat the remaining oil over medium heat. Add the garlic, cook until golden brown, from 1 to 2 minutes. Put the garlic on a paper towel to dry. 3. Add as much cabbage as you can fit in the pan, season with salt and pepper. Cook, often stirring and adding the remaining cabbage, from 3 to 5 minutes. Add the vinegar and the red pepper flakes. Cut in half each potato, season with salt and pepper. Put on each halve ricotta, cabbage and garlic.
Servings: 4