Cabbage Casserole with Leeks, Ricotta, and Pine Nuts Recipe | Vegetarian Times Skip to main content

Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

Removing excess moisture from the vegetables and cheese before assembling helps hold this dish together.



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12 large leaves savoy cabbage
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3 tsp. olive oil, divided
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3 small leeks, halved, white and light green parts cut into ½-inch-thick pieces (1 cup)
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½ cup low-sodium vegetable broth
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3 slices lemon
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2 cloves garlic, minced (2 tsp.)
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1 15-oz. can chopped tomatoes
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3 Tbs. chopped fresh parsley
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8 oz. low-fat ricotta cheese (1 cup), drained
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3 Tbs. toasted pine nuts


1. Blanch cabbage leaves in large pot of boiling salted water 7 minutes, or until softened. Drain, pat dry, and set aside.

2. Preheat oven to 350°F. Coat 8-inch square baking dish with cooking spray.

3. Heat 1 1/2 tsp. oil in skillet over medium-high heat. Add leeks and broth. Season with salt, if desired; place lemon slices on top; and bring to a simmer. Cover, reduce heat to medium-low, and cook 25 minutes. Drain in colander, remove lemon, pat leeks dry, and set aside.

4. Heat remaining 1 1/2 tsp. oil in skillet over medium heat. Add garlic, and cook 1 minute. Add tomatoes, and cook 10 minutes, or until most of liquid has evaporated. Stir in parsley, and season with salt and pepper, if desired.

5. Place 3 to 4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup tomato sauce over leaves, top with one-third of leeks, dot with one-third of ricotta, and sprinkle with 1 Tbs. pine nuts. Repeat layering 2 more times, seasoning with salt and pepper between layers, if desired, and top with fourth layer of cabbage and sauce. Bake 25 to 30 minutes, or until strata begins to brown on top.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
2 g
17 g
12 mg
597 mg
6 g
7 g
Serves 6

Comments on this Recipe

This is excellent! A great gluten free lasagna! I added basil, thyme, onions and lots of garlic to my tomato sauce. I don't process cow milk well so I substituted a small amount of crumbled goat cheese instead. The combination is wonderful! Next time I will try it vegan with tofu and more pine nuts as a variation. Will definately make again!

I thought it was pretty good, and perhaps better at room temperature. The pine nuts definitely add flavor.

I used a jar of prepared salsa in place of the can of chopped tomato; this created a richer more complex flavor very easily.

My boyfriend and I love this recipe. It's especially great because it is seasonally appropriate. We get leeks and cabbage around the same time of year in our organic produce and it is fun to use them together in this dish. We usually eat the whole thing between the two of us because it is not very filling.

Any suggestions for making this a vegan recipe? It sounds delicious but I'd like to leave out the cheese.

I am going to try this, substituting tofu for the cheese.

Make your own vegan ricotta. Puree 1 pound of tofu, add 2 teaspoons of lemon juice and season with salt and pepper. You can also add garlic powder if you like

Delicious and simple, but definitely needs grated cheese on top to finish it off. Also great to serve with brown basmati.

Great recipe. I like replacing pasta with cabbage. It has a firmer texture than subbing with eggplant or zucchini.

Excellent! I used toasted sunflower seeds instead of pine nuts.

This was very good, I added oregano and basil to the tomato sauce. Also, this makes only four small servings as a main meal. Will need something to accompany it.