Cabbage Manicotti

Cabbage Manicotti Recipe: Delicious Vegetarian Italian Delight

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cabbage manicotti is a delicious and unique twist on the classic Italian dish. Instead of pasta, cabbage leaves are used to create a flavorful and nutritious meal. This recipe is perfect for those looking to add more vegetables to their diet or for anyone looking for a new and exciting dish to try.

History

The exact origins of cabbage manicotti are unclear, but it is believed to have originated in Italy. The dish likely evolved as a way to use up leftover cabbage and create a hearty and satisfying meal. Over time, the recipe has been adapted and modified to suit different tastes and dietary preferences.

Ingredients

10 – 12 cabbage leaves
2 tbsp butter or margarine
1 cup shredded cabbage
0.25 lb (113 g) mushrooms, chopped
0.25 cup chopped onion
2 cups low-fat cottage cheese
3 eggs
1 tbsp parsley
2 (8 oz (227 g)) cans tomato sauce
1 tsp basil
1 tsp sugar
0.5 tsp garlic powder
1 cup mozzarella cheese

How to prepare

Steam the cabbage leaves for 5 to 10 minutes or until the stalk is fork tender. Drain and dry.
Melt the butter in a skillet and sauté the cabbage, mushrooms, and onion. Drain, pressing out as much moisture as possible.
Combine the cottage cheese, eggs, and parsley with the cabbage mixture.
Spoon the cabbage filling onto the center of the cabbage leaves. Fold up the sides of the leaves first, then roll from one end to the other, securing the loose end with a wooden pick.
Place the cabbage rolls in a 13x9x2 inch casserole dish.
Combine the tomato sauce, basil, sugar, and garlic powder and pour it over the cabbage rolls.
Cover and bake at 375°F (191°C) for 30 minutes.
Remove the cover, sprinkle with cheese, and bake for an additional 5 minutes.

Variations

Add cooked ground meat or sausage to the filling for a heartier dish.
Use different types of cheese, such as mozzarella or Parmesan, for a different flavor profile.
Substitute the tomato sauce with a creamy Alfredo sauce for a decadent twist.

Cooking Tips & Tricks

Be sure to steam the cabbage leaves until they are fork tender to ensure they are pliable enough to roll.

- Press out as much moisture as possible from the cabbage, mushroom, and onion mixture to prevent the filling from becoming too watery.

- Secure the cabbage rolls with wooden picks to prevent them from unraveling during baking.

- Feel free to customize the filling with your favorite ingredients, such as ground meat, spinach, or different types of cheese.

Serving Suggestions

Cabbage manicotti pairs well with a side salad or steamed vegetables. Serve with a glass of white wine for a complete and delicious meal.

Cooking Techniques

Steaming the cabbage leaves until they are fork tender

- Sautéing the cabbage, mushrooms, and onion to create a flavorful filling

- Baking the cabbage rolls in a tomato sauce until heated through and bubbly

Ingredient Substitutions

Use olive oil instead of margarine for a healthier option.

- Substitute ricotta cheese for cottage cheese if desired.

- Use fresh herbs such as basil or oregano instead of dried parsley for a more vibrant flavor.

Make Ahead Tips

Cabbage manicotti can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the casserole dish with plastic wrap and refrigerate for up to 24 hours before baking.

Presentation Ideas

Garnish the cabbage manicotti with fresh parsley or basil leaves for a pop of color. Serve on a decorative platter for an elegant presentation.

Pairing Recommendations

Cabbage manicotti pairs well with a crisp green salad, garlic bread, or roasted vegetables. For a complete meal, serve with a glass of Chardonnay or Pinot Noir.

Storage and Reheating Instructions

Leftover cabbage manicotti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of cabbage manicotti contains approximately 250 calories.

Carbohydrates

Each serving of cabbage manicotti contains approximately 20 grams of carbohydrates.

Fats

Each serving of cabbage manicotti contains approximately 10 grams of fat.

Proteins

Each serving of cabbage manicotti contains approximately 15 grams of protein.

Vitamins and minerals

Cabbage manicotti is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as calcium, potassium, and magnesium.

Alergens

This recipe contains dairy (cheese, cottage cheese, eggs) and wheat (margarine) allergens.

Summary

Cabbage manicotti is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a satisfying dinner.

Summary

Cabbage manicotti is a delicious and nutritious dish that is sure to impress your family and friends. With a flavorful cabbage filling and a savory tomato sauce, this recipe is a unique twist on a classic Italian favorite. Enjoy this hearty and satisfying meal for a dinner that is both comforting and healthy.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a sunny afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was known for her delicious Italian dishes, and that day she was preparing a special treat - Cabbage Manicotti.

As I watched her work her magic in the kitchen, I couldn't help but be in awe of her skills. Maria had learned to cook from her own grandmother, who had passed down her recipes through generations. She had a way of making even the simplest ingredients come together in the most flavorful and satisfying dishes.

I asked Maria how she had come up with the idea for Cabbage Manicotti, and she smiled knowingly. She explained that it was a recipe she had learned from her grandmother, who had learned it from a dear friend many years ago. It was a unique twist on the classic Italian dish, using cabbage leaves instead of pasta to encase the filling.

Maria guided me through the process, showing me how to carefully remove the leaves from the cabbage and blanch them in boiling water to make them pliable. She then demonstrated how to stuff the leaves with a mixture of ricotta cheese, spinach, and ground beef, and roll them up to create little bundles of deliciousness.

As the manicotti baked in the oven, filling the kitchen with mouthwatering aromas, Maria and I sat down at the table to enjoy our creation. The first bite was a revelation - the tender cabbage, creamy ricotta, and savory filling all came together in perfect harmony. It was a dish unlike any I had ever tasted before, and I knew I had to learn how to make it myself.

Over the years, I have perfected the recipe for Cabbage Manicotti, adapting it to suit my own tastes and preferences. I have shared it with friends and family, passing down the tradition just as Maria's grandmother had done for her. Each time I make it, I am reminded of that sunny afternoon in Maria's kitchen, and the joy of discovering something new and delicious.

I have added my own touches to the recipe, experimenting with different fillings and seasonings to create a dish that is uniquely my own. But the heart of the recipe remains the same - tender cabbage leaves filled with rich, savory goodness, baked to perfection and served with a sprinkle of Parmesan cheese on top.

As I sit down to enjoy a steaming plate of Cabbage Manicotti, I am filled with gratitude for the love and friendship that inspired this recipe. It is a dish that brings people together, creating memories and connections that will last a lifetime. And for that, I am forever thankful.