Cabbage Casserole with Leeks Ricotta and Pine Nuts
Ingredients
- 12 large leaves savoy cabbage
- 3 tsp. olive oil, divided
- 3 small leeks, halved, white and light green parts cut into 1/2-inch-thick pieces (1 cup)
- 1/2 cup low-sodium vegetable broth
- 3 slices lemon
- 2 cloves garlic, minced (2 tsp.)
- 1 15-oz. can chopped tomatoes
- 3 Tbs. chopped fresh parsley
- 8 oz. low-fat ricotta cheese (1 cup), drained
- 3 Tbs. toasted pine nuts
Instructions
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts serves 6 original recipe by Vegetarian Times.
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