This is one of my favorite casseroles. It may sound like an unusual combination of ingredients, but this dish barely yields any leftovers in my house no matter how much I make.
I adapted this stuffed cabbage casserole from a recipe in Vegetarian Times. My version uses buffalo mozzarella instead of ricotta, and I cut out some of the steps to speed up the process. This flavorful recipe makes a hearty, delicious vegetarian dinner.
Stuffed Cabbage Casserole
$2.17 per serving
- 24 leaves Napa cabbage
- 3 tsp olive oil
- 4 inch small leeks white and light green parts sliced into 1/2 pieces
- 1 cup vegetable broth
- 28 oz can tomatoes
- 8 oz buffalo mozzarella sliced
- 3 tbs pine nuts or chopped walnuts
Boil cabbage leaves in a large pot of boiling water until softened, about 5 minutes. Drain, pat dry, and set aside.
Preheat oven to 350 degrees and coat a 9 x 13 inch pan (or similar) with olive oil.
Heat 2 teaspoons of oil in a pan over medium heat, and add the leeks and broth. Bring to a simmer, cover, and reduce heat to medium-low. Cook until leeks are tender, about 15 minutes. Drain and set aside.
Heat the tomatoes in the pan over medium for about 10 minutes, or until most of the liquid is gone.
Layer the food in the 9x13 pan as follows: place half of the cabbage in the baking dish, followed by half of the tomato sauce, leeks, buffalo mozzarella, and pine nuts. Repeat with another layer, but save a few cabbage leaves and a little tomato sauce to place on the top.
Bake for 25 minutes or until it begins to brown.
Stuffed Cabbage Casserole Price Breakdown
This casserole is a splurge for me, with buffalo mozzarella coming in at $6.99 for an 8 ounce ball. This recipe costs a total of $13.01 to make, or $2.17 per serving. It’s a wonderful meal for a cool autumn night.