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Cabbage Casserole With Leeks and Pine Nuts

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“Remove the excess moisture from the veggies and cheese before assembling to help hold this dish together. From Vegetarian Times magazine, March 2010.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch cabbage leaves in a large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside.
  2. Preheat oven to 350*F.Coat 8" square baking dish with cooking spray.
  3. Heat 1 1/2 teaspoons oil in a skillet over medium high heat. Add leeks and broth. Season with salt, if you like. Place lemon slices on top and bring to a simmer. Cover, reduce heat to medium low and cook 25 minutes. Drain in colander, remove lemon, pat leeks dry and set aside.
  4. Heat remaining 1 1/2 teaspoons oil in a skillet over medium heat. Add garlic, and cook 1 minute. Add tomatoes and cook 10 minutes, or until most of liquid has evaporated. Stir in parsley and season with salt and pepper, if desired.
  5. Place 3-4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup of tomato sauce over leaves, top with 1/3 of leeks, dot with 1/3 ricotta(or cottage cheese), then sprinkle with toasted pine nuts. Repeat layering 2 more times, seasoning with salt and pepper between layers, if desired, and top with fourth layer of cabbage and sauce. Bake 25-30 minutes, or until it begins to brown on top. Enjoy!

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