This recipe offers a vegetarian and low-carb twist on traditional stuffed shells, using cabbage leaves instead of pasta. It's a healthy dish focused on fiber-rich vegetables, with a creamy ricotta and mozzarella filling.
To make it, core the cabbage and boil it whole for 20 minutes. Add 1 cup marinara to the bottom of a 9x13 baking dish. Preheat oven to 375F and prepare the filling by mixing 16 oz ricotta with 1 egg, 1 1/2 cups mozzarella, 2 tbsp Italian seasoning, and 1/4-1/2 cup Parmesan cheese. Drain the cabbage well and peel off leaves. Use 2-3 leaves at a time and add 2-4 tbsp filling into each one. Roll up and place in the 9x13 dish. Add additional cup of marinara and top with 1/2 cup additional shredded mozzarella and bake covered for 30 minutes. Take off foil and bake or broil for a few extra minutes until cheese is bubbly.
