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Ingredients
Scale
- 1 whole cabbage cored and boiled until leaves are soft
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 carrot finely diced
- 4 cloves garlic minced
- 34 oz ground beef
- 24 oz passata
- 3 tbsp tomato paste (heaped)
- 2 beef bouillon cubes crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp sugar
- ¾ cup fresh ricotta
- 1 large egg
- ⅓ cup parmesan grated
- 4 basil leaves
- Salt to taste
- Cheese
- 2 cups light grated mozzarella generous amount
- Parmesan to taste
- Extra cheese to cover the top
Instructions
- Core the cabbage and boil in a large pot of salted water for 15–20 minutes, or until the leaves are soft and flexible enough to bend without tearing.
- Drain the cabbage and let it cool slightly before handling so the leaves separate more easily. Carefully peel off the cabbage leaves and transfer them to a tray or wire rack.
- Pat each leaf dry with paper towels.
- Drying the leaves well helps prevent excess liquid from collecting in the baking dish later.
Notes
Feel free to layer additional veggies between the cabbage and meat for extra nutrition.
Adjust the seasoning and cheese to your preference for richer flavors.
Leftovers can be stored in the refrigerator and reheated easily.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg