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Ricotta Stuffed Cabbage “Shells”
If you're looking for a gluten-free option for dinner, these ricotta stuffed cabbage "shells" might be the answer. There are no pasta shells involved here in this Italian dish, but you won't miss them. All the flavors are present with a tasty filling stuffed inside cabbage leaves and baked with cheese and a tomato meat sauce.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 1h👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- bowl
- pot
- oven
- baking dish
- casserole dish
📝 Preparation Steps
1
Pre-heat a 12-inch skillet over medium-high heat. Brown the ground turkey in the pan until it is no longer pink. Remove the turkey from the pan with a slotted spoon and set it aside.
2
Add the onions to the pan and sauté for a few minutes. Add the garlic, red pepper, oregano and Italian seasoning and continue to sauté until the peppers start to soften. Return the ground turkey to the pan and season with salt and freshly ground black pepper. Stir to combine and then return half of the meat mixture to the bowl and set it aside. Add the crushed tomatoes and red wine to the skillet and simmer for ⏱️ 20 minutes. The sauce will be quite thick.
garlic (minced)1 cloveItalian seasoning1 teaspoonsalt and freshly ground black peppersalt1 teaspoonfreshly ground black pepper
3
Add the ricotta cheese, eggs, 1½ cups of the mozzarella cheese, Parmesan cheese, salt, pepper and half of the chopped parsley to the bowl with the meat mixture. Mix well.
ricotta cheese15 ounceseggs (beaten)1grated mozzarella cheese (divided)3 cupssalt and freshly ground black peppersalt1 teaspoon
4
Bring a half-full large stock pot of water to a boil. Core the head of cabbage and place it core side down into the boiling water for 2 to ⏱️ 4 seconds. Remove the head of cabbage and let it cool on a towel for a minute. Then carefully remove the outer leaves of the cabbage, trying not to tear them. If the inside leaves don’t remove easily, drop the cabbage back into the water for another minute. Remove the thick vein from each leaf and discard. Set the prepared leaves aside.
5
Pre-heat the oven to 350°F.
6
Spread a layer of the tomato meat sauce on the bottom of a 9-inch by 13-inch baking dish. Spoon two tablespoons of the meat and cheese mixture on each cabbage leaf and roll them up over the filling. Place the cabbage rolls, seam side down, into the casserole dish. Spoon the rest of the sauce over each cabbage roll. Sprinkle the remaining mozzarella cheese on top and cover the dish with aluminum foil. Transfer the baking dish to the oven.
grated mozzarella cheese (divided)3 cups
7
Bake at 350°F for ⏱️ 45 minutes. Uncover and bake for an additional 15 to ⏱️ 20 minutes, until the cabbage leaves are soft and the cheese has melted and is light brown. Rest for at least ⏱️ 15 minutes before serving. Garnish with chopped fresh parsley.
chopped fresh parsley (divided (plus more for garnish))2 tablespoons
Nutrition Facts
calories
367 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
713 mg
protein Content
36 g
cholesterol Content
122 mg
carbohydrate Content
11 g
saturated Fat Content
11 g
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