Stuffed Cabbage Casserole
Ingredients
-
2
lbs
Napa cabbage
-
1
tbs
olive oil
-
4
small
leeks
-
1
cup
vegetable broth
-
28
oz
can tomatoes
-
½
tsp
salt
-
1
tsp
pure maple syrup
-
8
oz
fresh mozzarella
-
1
tbs
pine nuts or chopped walnuts
Instructions
- Remove the leaves from the Napa cabbage and boil them in water until softened.
- Drain and pat dry the cabbage leaves.
- In a skillet, heat olive oil and cook the leeks with vegetable broth until tender.
- In another skillet, heat the tomatoes with salt and maple syrup until most liquid is evaporated.
- Preheat the oven to 350°F and grease a 9x13 inch pan.
- Layer half of the cabbage, tomato sauce, leeks, and mozzarella in the pan, then repeat the layers.
- Bake for 25 minutes until browned and cheese is melted.
- Garnish with nuts and herbs if desired, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
253
Total fat
13g
Total carbohydrates
25g
Total protein
13g
Sodium
788mg
Cholesterol
30mg
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