Photo of Ricotta-and-spinach stuffed cabbage by WW

Ricotta-and-spinach stuffed cabbage

Points® value
Total Time
7 hr 18 min
18 min
7 hr
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.


Uncooked savoy cabbage

8 leaf/leaves, large

Part-skim ricotta cheese

15 oz

Baby spinach

1½ cup(s), chopped

Uncooked scallions

4 medium, thinly sliced

Raw egg

1 large

Grated Parmesan cheese

2 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Ground nutmeg


Canned tomato sauce

1 cup(s)

Parmesan cheese

1 oz, shaved

Fresh basil

6 leaf/leaves


  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