Slow-cooked ricotta and spinach-stuffed cabbage
4
Points®
Total time: 7 hr 20 min • Prep: 20 min • Cook: 7 hr • Serves: 4 • Difficulty: Easy
These cabbage rolls are stuffed with a creamy mixture of spinach, ricotta, shallots and a hint of nutmeg for a delightful variation from the usual beef and rice version. We like delicate savoy cabbage because its leaves are easy to roll up.
Ingredients
Savoy cabbage
1 cup(s), (8 large leaves)
Reduced-fat ricotta cheese
450 g
Baby spinach
1½ cup(s), (30g), chopped
Green shallot(s)
4 individual, thinly sliced
Egg(s)
1 medium
Ground nutmeg
¼ tsp
Grated parmesan cheese
½ cup(s), (40g), divided
Tomato passata
1 cup(s), (260g)
Instructions
1
Place cabbage leaves on a large microwave-safe plate. Cover with damp paper towel and microwave on High (100%) for 2-3 minutes, or until softened. Transfer cabbage leaves to a chopping board. When cool enough to handle, trim thick ribs at the base of leaves.
2
Meanwhile, to make filling, combine ricotta, spinach, shallots, egg, nutmeg and ¼ cup parmesan in a large bowl. Season with salt and pepper and mix well.
3
Place ⅓ cup ricotta mixture in centre of each cabbage leaf, fold in sides and roll up to enclose filling.
4
Place cabbage rolls, seam-side down in a 5.5 litre (22-cup) slow cooker. Pour passata evenly over rolls. Cover with lid and cook on low for 7 hours (or high for 4 hours), until cabbage is tender.
5
Serve rolls sprinkled with remaining parmesan.
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