A delicious surprise with tender cabbage cradling a luscious filling of cheese.
Ingredients
Scale:
1 large head cabbage (green or Savoy)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh herbs (like parsley or basil)
2 cloves garlic, minced
1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Carefully remove the core from the cabbage and boil the whole head in salted water for about 5-7 minutes, or until the outer leaves start to soften.
Once softened, remove the cabbage from the pot and let it cool slightly. Gently peel away the outer leaves, setting aside about 8-10 leaves for the boats.
In a large bowl, combine ricotta cheese, mozzarella, Parmesan, garlic, fresh herbs, and lemon juice. Season with salt and pepper to taste. Mix well to create a creamy filling.
Brush the outside of the cabbage leaves with olive oil, then spoon the cheese mixture onto each leaf, folding the edges over to create a boat shape.
Place the cabbage boats seam-side down on a baking dish. Drizzle with any remaining olive oil and sprinkle with extra cheese if desired.
Bake in the preheated oven for 25-30 minutes, or until the cabbage is tender and the cheese is bubbly and golden brown.
