Instructions: Heat the oven to 400 degrees. Brush 2 baking sheets with oil. Cut the won ton wrappers in half diagonally, then brush them with the egg white and place them on the baking sheets in a single layer. Sprinkle them with the sesame seeds and salt to taste. Bake them until golden brown, about 6 to 7 minutes. Remove to a wire rack to cool.

Cut the ham slice into large chunks and process in a food processor until finely ground. Add the onion, garlic, curry powder, cumin, coriander, cardamom, ricotta cheese, milk and salt. Blend until all the ingredients are thoroughly combined. Chill until serving time, at least 1 hour.

Turn the cabbage over so the stem end is down. Using a sharp knife, hollow out the center of the cabbage into a bowl shape. Spritz the cabbage with a little water and place in a plastic bag. Refrigerate the cabbage until youre ready to set up the platter.

To serve, spoon the ham pate into the hollowed-out cabbage. Sprinkle a few sesame seeds over the top of the pate for garnish. Arrange the ornamental cabbage leaves on the platter and set the stuffed kale on top. Serve with the baked won ton chips. Add carrot and celery sticks to the serving platter, if desired.

This recipe yields 8 servings.

NOTES :

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