Cabbage and Leek Casserole

Photo: Cabbage and Leek Casserole
This extremely tasty dish makes a great gluten-free lasagna substitute.
4-5 Servings
  • 12 large green or savoy cabbage leaves
  • 3 teaspoons olive oil, divided
  • 3 small leeks, halved, white and light green parts cut into ½" thick pieces (about 1 cup)
  • ½ cup imitation chicken broth
  • 3 thin lemon slices
  • 2 cloves garlic, minced
  • 1 (15-ounce) can chopped tomatoes (we recommend fire roasted)
  • 3 Tablespoons chopped fresh parsley
  • 1 cup ricotta cheese
  1. Blanch cabbage leaves in a large pot of boiling water for 5 minutes or until just softened. Drain, pat dry and set aside.
  2. Preheat oven to 350°. Lightly grease an 8" square baking dish with a dab of oil.
  3. Heat ½ teaspoon oil in a skillet over medium high heat. Add leeks and broth. Place lemon slices on top and bring to a simmer. Cover, reduce heat to low and simmer 25 minutes. Add a little more liquid if mixture starts to get dry. Drain in a colander, remove lemon, pat leeks dry and set aside.
  4. Heat remaining oil in skillet over medium heat. Add garlic and tomatoes and cook 10 minutes or until thickened into a sauce. Stir in parsley and season with salt and pepper.
  5. Place 3-4 cabbage leaves in the bottom of prepared baking dish. Spread ¼ cup tomato sauce over leaves, top with ⅓ of leeks and dot with ⅓ of ricotta. Repeat layers 2 more times. Bake 25-30 minutes or until top begins to brown. Cool 5 minutes before serving. Enjoy!