Ricotta and Spinach–Stuffed Cabbage
7
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 3 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 next to regular green cabbage in the produce aisle. Stuffed cabbage is great with a side of brown rice and a sprinkle of chopped parsley.
Ingredients
Savoy cabbage
8 leaf/leaves
Part skim ricotta cheese
15 oz
Baby spinach
1½ cup(s)
Scallions
4 medium
Egg
1 large egg(s)
Grated Parmesan cheese
2 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp
Ground nutmeg
⅛ tsp
Canned tomato sauce
1 cup(s)
Parmesan cheese
1 oz
Instructions
1
Place cabbage leaves on large microwavable plate; cover with damp paper towel. Microwave on High until softened, 3–4 minutes. Transfer cabbage to cutting board. When cool enough to handle, trim thick ribs at base of leaves.
2
Meanwhile, to make filling, stir together ricotta, spinach, scallions, egg, grated Parmesan, salt, pepper, and nutmeg in large bowl.
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 5- or 6-quart slow cooker. Top with tomato sauce. Cover and cook until cabbage is fork-tender, 3–4 hours on HIgh or 6–7 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 tablespoons tomato sauce
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