loveandlemons
“ricotta” stuffed cabbage
This is my gluten free (and pasta-free) version of stuffed shells. This “cheesy” cashew filling tastes just as indulgent as the real thing.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●food processor
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 350.
2
In a blender or food processor, puree together the cashews, garlic, vinegar, and lemon juice. Add only enough water to help the blade along. Taste and add salt & pepper to your liking.
cashews, soak overnight & drain1.5 cups(optional) - top with grated parmesan or pecorino cheesegarlic2 cloveslemon juice2 tablespoonssalt, pepper to tastesalt & pepper, to taste
3
Scoop cashew cream into a medium bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. Stir & taste.
dried oregano1 teaspoon(optional) - top with grated parmesan or pecorino cheesesalt, pepper to tastesalt & pepper, to taste
4
Blanch cabbage leaves for a few seconds each (Dunk into boiling water, then chill in ice water. Dry them thoroughly before using). Trim off the tough part of the stems.
5
Prepare a baking dish with a good slathering of marinara at the bottom.
6
Scoop a few tablespoons of filling into each leaf. Gently tuck in the sides and roll them. Place them seam-side down into the baking dish. Top each with a generous spoonful of marinara and a drizzle of olive oil (and a grating of cheese if you're not vegan). Bake for ⏱️ 25 minutes.
drizzle of olive oil(optional) - top with grated parmesan or pecorino cheese
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...