Wednesday, March 10, 2010

Cabbage Casserole with Leeks, Ricotta, And Pine Nuts

Thank you WE CSA member Carol for this recipe!

  • 12 large leaves Savoy cabbage
  • 3 teaspoon olive oil, divided
  • 3 small leeks, halved, white and light green parts cut into 1/2-inch thick pieces
  • 1/2 c low-sodium vegetable broth
  • 3 slices lemon
  • 2 cloves garlic, minced
  • 1 15-ounce can chopped tomatoes
  • 2 teaspoon Italian seasoning
  • 8 ounce low-fat ricotta cheese (1 cup) drained
  • 3 tablespoon toasted pine nuts

Blanch cabbage leaves in large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside. Preheat oven to 350°. Coat 8-inch square baking dish with cooking spray. Heat 1 1/2 teaspoon oil in skillet over medium high heat. Add leeks and broth. Season with salt; 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, and set aside. Heat remaining 1 1/2 teaspoon oil in 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 Italian seasoning, and season with salt and pepper, if desired. Place 3 to 4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup tomato sauce over leaves, top with 1/3 of leeks, dot with 1/3 of ricotta, and sprinkle with 1 tablespoon pine nuts. Repeat layering 2 more times, seasoning between layers with salt and pepper if desired. Top with fourth layer of cabbage and sauce. Bake 30 minutes, or until strata begins to brown on top.

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