Cabbage Casserole With Leeks and Pine Nuts

Remove the excess moisture from the veggies and cheese before assembling to help hold this dish together. From Vegetarian Times magazine, March 2010.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 12  large  savoy cabbage leaves
•  cooking spray
• 3  teaspoons olive oil, divided
• 3  small leeks, halved, white and light green parts cut into 1/2 inch thick pieces (1 cup)
• 1⁄4-1⁄2 cup vegetable broth
• 3  slices lemons
• 2  garlic cloves, minced (2 tsp.)
• 1 (15 ounce) can chopped tomatoes
• 3  tablespoons fresh parsley, chopped
• 8  ounces low fat cottage cheese, drained (or ricotta cheese)
• 3  tablespoons  toasted pine nuts

Directions

1. Blanch cabbage leaves in a 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" square baking dish with cooking spray.
3. Heat 1 1/2 teaspoons oil in a skillet over medium high heat. Add leeks and broth. Season with salt, if you like. 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 teaspoons oil in a 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 3-4 cabbage leaves on bottom of prepared baking dish. Spread 1/4 cup of tomato sauce over leaves, top with 1/3 of leeks, dot with 1/3 ricotta(or cottage cheese), then sprinkle with toasted 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 25-30 minutes, or until it begins to brown on top. Enjoy!