Ricotta-and-spinach stuffed cabbage
7
Points®
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
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
⅛ tsp(s)
Canned tomato sauce
1 cup(s)
Parmesan cheese
1 oz, shaved
Fresh 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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