Vegetarian Cabbage Rolls with Herbed Ricotta

March 11, 2016
Vegetarian Cabbage Rolls with Herbed Ricotta - A vegetarian version of the more traditional cabbage roll .. with a creamy herbed ricotta and Lebanese rice filling. They're incredible!

Happy Friday!

What are you up to this weekend?

Vinatage Kitchen Oven 1-680x

Photo Credit: Bon Appetit

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We're going to be staying pretty close to home.

On the list?  Anything that lets us be outside.  In Iowa this past week, we've been soaking up the clear days and warm(er) temps. My goodness, sixty degrees sure feels nice compared to what it has been

Also, I'm hoping to go with my sweet husband on a date(!).  After the last couple of weeks, we're in need of some things that will bring us joy.  I'm voting for an afternoon matinee, or a road trip for the best tomato soup and grilled cheese

Wherever you are, I hope this week has been kind to you, and you've also had a hint of Spring in the air

Have a good one

Vegetarian Cabbage Rolls with Herbed Ricotta - A vegetarian version of the more traditional cabbage roll .. with a creamy herbed ricotta and Lebanese rice filling. They're incredible!

A few links from around the web today to share

Incredibly fit women who inspire  – Their ages?  66 – 97 (amazing!)    [via Mind Body Green]

The podcast I've been listening to over and over again – Tim Ferris' interview with Seth Godin.  A few hints?  Where to buy inexpensive high-end audio equipment, his favorite books, artisan chocolate, his impressive cookbook collection, and a recipe for honey oatmeal vodka     [via Four Hour Work Week and iTunes]

Related – Ira Glass shares his favorite episodes from This American Life     [via 89.3 KPCC – Southern California Public Radio]

Meet Siggi of Siggi's Dairy – Turns out he's a real person     [via Bon Appetit]

Everyone's getting the itch – How to prep our gardens for Spring    [via Food52]

Ode to a tiny kitchen    [via The Washington Post]

Vegetarian Cabbage Rolls with Herbed Ricotta - A vegetarian version of the more traditional cabbage roll .. with a creamy herbed ricotta and Lebanese rice filling

How not to look old and tired.  As always, seems easy.  Adjust accordingly     [via Goop]

Made me smile – funny examples of perfectionists at work     [via Bored Panda]

How to overcome worry and be a friendlier person  (ps: The leadership section is great)     [via Jocelyn K. Glei]

Putting this on the shortlist for Sunday morning's breakfast in bed     [via Alexandra Cooks]

Isn't Dolly Parton just plain cool?   [via Mental Floss]

The 41 yr old hipster (aka: The father of Mustachianism) who's trying to help us escape our own madness, and retire early.  I'm ready to start clipping coupons.  Will that help?   [via The New Yorker]

Vegetarian Cabbage Rolls with Herbed Ricotta - A vegetarian version of the more traditional cabbage roll .. with a creamy herbed ricotta and Lebanese rice filling. They're incredible!

When I was growing up, a few times a year, my Granny would come to stay.  We loved everything about her, and our house seemed just a bit happier for the weeks we were lucky enough to have her visit.

She could play (and win!) at any game of cards .. watched baseball on t.v, and had a screwdriver every night before bed.  I remember her kind smile, quick wit, tightly curled hair, and the funny stories she'd tell as she tagged along wherever we were going

I also remember she fed us quite well.  There were a few dishes she was famous for liver an onions (!) for my Dad, for the rest of us?

Cabbage rolls

And could she ever make cabbage rolls.  The best part?  Those she tucked away in the freezer, one of her many ways of saying “I love you” long after she was gone.

While her recipe was far more traditional, I'm sure she'd approve of this makeover.  A vegetarian version with creamy herbed ricotta and Lebanese rice filling.  The rolls are cooked in a tomato and white wine sauce and topped with Parmesan cheese

They're absolutely wonderful

Enjoy!

xoxo

Note:  When you're confronted with the bin full of cabbages, notice that some are quite light, while others have the heft of a bowling ball. Go for the lightest ones for cabbage rolls because their leaves will be easier to peel

— — —

~ Adapted from Plenty by Yotam Ottolenghi

Vegetarian Cabbage Rolls with Herbed Ricotta

Ingredients

  • 2 Tbsp butter unsalted
  • 1 ½ oz vermicelli (not the rice variety, I used a brand made from sweet potatoes)
  • 1 cup basmati rice
  • 1 ¼ cups water
  • ½ tsp salt
  • 1 medium white cabbage
  • cup toasted pine nuts, chopped
  • ¾ cup ricotta
  • ¼ cup parmesan
  • 4 Tbsp chopped fresh mint
  • 4 Tbsp chopped parsley + extra to finish
  • 3 cloves garlic, crushed
  • freshly ground black pepper
  • 3 cups chopped peeled tomatoes (fresh or canned)
  • 1 cup dry white wine
  • 6 Tbsp vegetable stock (if using canned tomatoes, I like to use the juice from the can instead and skip the vegetable stock)
  • 1 ½ Tbsp natural sugar
  • olive oil

Instructions

  • Melt the butter in a small saucepan over medium heat.
  • Break the noodles into rough 1" lengths and add to the pan. Stir as you fry for a minute or two, taking care because they can burn before you know it
  • The moment the noodles start to be golden, stir in the rice, water, and salt. Bring to a boil.
  • Turn the heat to its lowest setting, cover, and cook for 20 minutes.
  • Remove from the heat, and let the pan to sit for 10 minutes before removing the lid and allowing it to cool down a bit
  • While the rice is cooking, cut the cabbage in half vertically.
  • Peel off the leaves and blanch them in boiling water for six to eight minutes, or until they've become semi-soft (you may need to do this in batches).
  • Drain the leaves into a colander and put them under cold water. Pat them dry and set aside.
  • Preheat the oven to 350° F
  • Add the pine nuts, ricotta, herbs and garlic to the rice and vermicelli mix. Season to taste and stir with a fork.
  • Make a parcel with each cabbage leaf, filling it with a generous amount of the filling (don't worry that the ends are exposed).
  • Arrange the cabbage parcels close together in an oven-proof dish. Use any cabbage off-cuts to fill in the gaps.
  • In a small bowl add the tomatoes, wine, sugar and a pinch each of salt and pepper. Mix until combined.
  • Pour the tomato mix over the parcels, sprinkle with parsley and drizzle with olive oil. Bake for 50-60 minutes, or until the sauce is thoroughly bubbling.
  • Remove from the oven and leave to rest for five minutes before serving sprinkled with extra parsley.
Serves: 6
Nutrition + Show
Rating:
Calories 383
Total Fat 14g
Saturated Fat 6.4g
Carbohydrates 48.5g
Fiber 6.7g
Sugars 14g
Protein 11.5g
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1 Comment

  • Reply Ana De- Jesus May 7, 2018 at 4:51 pm

    5 stars
    I love the story you regaled about your grandma who would make you cabbage rolls and how that love has been passed down to you to make one rather delicious sounding recipe, especially since it is vegetarian which is perfect for a veggie like me. I like that the cabbage rolls are also layered with ricotta which I think is a really interesting twist though!

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