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Slow-cooked ricotta and spinach-stuffed cabbage

Slow-cooked ricotta and spinach-stuffed cabbage

Total Time
7 hr 20 min
20 min
7 hr
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.


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


1 medium

Ground nutmeg

¼ tsp

Grated parmesan cheese

½ cup(s), (40g), divided

Tomato passata

1 cup(s), (260g)


  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.