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Ricotta and spinach–stuffed cabbage

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, large size

Part skim ricotta cheese

15 oz, (1 container)

Baby spinach

1½ cup(s), or fresh flat-leaf, chopped

Scallions

4 medium, thinly sliced

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, made into shavings with vegetable peeler

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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