Ricotta-and-spinach stuffed cabbage

7
6
6
SmartPoints® value per serving
Total Time
7 hr 18 min
Prep
18 min
Cook
7 hr
Serves
4
Difficulty
Easy
Cabbage rolls stuffed with a creamy mixture of spinach, ricotta, scallions, and a touch of nutmeg is a welcome change from the usual beef. We like delicate Savoy cabbage—find it in the produce aisle next to the regular green kind.

Ingredients

uncooked savoy cabbage

8 leaf/leaves, large

part-skim ricotta cheese

15 oz

fresh baby spinach

1½ cup(s), chopped

uncooked scallion(s)

4 medium, thinly sliced

egg(s)

1 large

grated Parmesan cheese

2 tbsp(s)

table salt

½ tsp(s)

black pepper

¼ tsp(s)

ground nutmeg

tsp(s)

parmesan cheese

1 oz, shaved

basil

6 leaf/leaves

Instructions

  1. Place cabbage leaves on a large microwavable plate; cover with a damp paper towel. Microwave on High until softened, 3 to 4 minutes. Transfer cabbage to a cutting board. When cool enough to handle, trim thick ribs at base of leaves.
  2. Meanwhile, to make filling: In a large bowl, stir together ricotta, spinach, scallions, egg, Parmesan, salt, pepper, and nutmeg.
  3. Place 1/3 cup of ricotta mixture in center of each cabbage leaf. Fold in opposite sides and roll up to enclose filling. Place cabbage rolls, seam-side down, in a 5- or 6-qt slow cooker. Top with tomato sauce. Cover and cook until cabbage is fork-tender, 3 to 4 hours on High or 6 to 7 hours on Low.
  4. Sprinkle cabbage rolls with basil and shaved Parmesan. Put 2 cabbage rolls on each plate; top with tomato sauce.
  5. Per serving: 2 cabbage rolls and 2 tbsp tomato sauce

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