Ricotta Stuffed Cabbage Recipe

Cabbage: The main vegetable used for wrapping the filling. Choose a fresh, firm head of cabbage.

Ricotta cheese: A creamy cheese that forms the base of the filling. It adds richness and texture.

Parmesan cheese: Adds a sharp, nutty flavor to the filling. Use freshly grated for the best taste.

Egg: Helps bind the filling together. Make sure to beat it before mixing.

Salt: Enhances the overall flavor of the dish. Use according to taste.

Black pepper: Adds a hint of spice and depth to the filling. Freshly ground is preferred.

Marinara sauce: A rich tomato-based sauce that complements the stuffed cabbage rolls. Use a high-quality brand or homemade.

When preparing the cabbage leaves, make sure to remove the core completely before boiling. This allows the leaves to separate more easily and prevents tearing. After boiling, immediately transfer the cabbage to a bowl of ice water to stop the cooking process and keep the leaves firm yet pliable for stuffing.

• cabbage - Substitute with collard greens: Collard greens have sturdy leaves that can hold fillings well, similar to cabbage.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and mild flavor, making it a good alternative to ricotta.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor profile, though it is slightly sharper.

• large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent similar to an egg.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• marinara sauce - Substitute with crushed tomatoes with Italian seasoning: Crushed tomatoes mixed with Italian seasoning can mimic the flavor and texture of marinara sauce.

• Allow the ricotta stuffed cabbage to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.
• Place the cooled stuffed cabbage rolls in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This ensures the ricotta cheese filling remains fresh and the cabbage leaves retain their texture.
• For freezing, arrange the cooled stuffed cabbage rolls on a baking sheet lined with parchment paper. Freeze them individually for about 1-2 hours, or until solid. This prevents them from sticking together.
• Once frozen, transfer the rolls to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2-3 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the stuffed cabbage rolls in a baking dish, cover with foil, and bake for 20-25 minutes, or until heated through.
• To reheat from frozen, preheat your oven to 350°F (175°C). Place the frozen rolls in a baking dish, cover with foil, and bake for 40-45 minutes. Remove the foil for the last 10 minutes to allow the marinara sauce to bubble and the rolls to heat through.
• Alternatively, you can microwave individual rolls. Place a roll on a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on high for 3-4 minutes, or until thoroughly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover ricotta stuffed cabbage in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the cabbage rolls are thoroughly warmed. For a slightly crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Place the stuffed cabbage rolls in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 3-4 minutes, checking halfway through to ensure even heating. If needed, continue heating in 1-minute increments until hot.

• Stovetop Method: In a large skillet, add a small amount of marinara sauce or water to create steam. Place the cabbage rolls in the skillet, cover with a lid, and heat over medium-low heat for about 10-15 minutes. Turn the rolls occasionally to ensure even heating.

• Steamer Method: If you have a steamer basket, this is a gentle way to reheat without drying out the cabbage. Place the stuffed cabbage rolls in the steamer basket over boiling water. Cover and steam for about 10 minutes, or until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the ricotta stuffed cabbage in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure they don’t overcook. This method will give a slightly crispy exterior.

• Slow Cooker Method: If you have a bit more time, place the stuffed cabbage rolls in your slow cooker. Add a bit of marinara sauce or water to keep them moist. Set on low for 1-2 hours, or until heated through. This method is great for maintaining the texture and flavor.

• Oven: Used to bake the stuffed cabbage rolls at a consistent temperature of 375°F (190°C).

• Large pot: Necessary for boiling water to cook the cabbage leaves until they are tender.

• Mixing bowl: Used to combine the ricotta cheese, parmesan cheese, beaten egg, salt, and black pepper.

• Knife: Essential for carefully removing the core from the cabbage.

• Tongs: Helpful for handling the hot cabbage when removing it from the boiling water.

• Spoon: Used to place the ricotta mixture in the center of each cabbage leaf.

• Baking dish: Serves as the container for the stuffed cabbage rolls and marinara sauce during baking.

• Aluminum foil: Used to cover the baking dish to ensure even cooking and prevent the rolls from drying out.

• Measuring cups: Necessary for accurately measuring the ricotta cheese, parmesan cheese, and marinara sauce.

• Measuring spoons: Used to measure the salt and black pepper precisely.

Prepare the filling: Mix the ricotta cheese, parmesan cheese, beaten egg, salt, and black pepper while the cabbage is boiling to save time.

Quick cool: After boiling, place the cabbage in an ice bath to cool it faster, making it easier to handle.

Efficient rolling: Use a small ice cream scoop to portion the ricotta mixture evenly, speeding up the rolling process.

Preheat the oven: Turn on the oven as you start boiling the cabbage to ensure it's ready when you need it.

Use pre-made sauce: Opt for store-bought marinara sauce to cut down on preparation time.