Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound of fresh spinach
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of olive oil
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Remove the outer leaves of the cabbage and cut off the stem.
4. Place the cabbage in the boiling water and cook for 5-7 minutes or until the leaves are tender.
5. Remove the cabbage from the pot and place in a colander to cool.
6. In a mixing bowl, combine the spinach, ricotta cheese, Parmesan cheese, garlic, red pepper flakes, salt, and pepper.
7. Mix well.
8. Take a cabbage leaf and place a spoonful of the spinach mixture in the center.
9. Roll the cabbage leaf around the filling and place in a baking dish.
10. Repeat until all the cabbage leaves are filled.
11. Drizzle the olive oil over the top of the cabbage rolls.
12. Cover the baking dish with foil and bake for 30-35 minutes.
13. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 12g
Protein: 12g
Sodium: 450mg
Substitutions for ingredients:
- Swiss chard or kale can be used instead of spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked ground beef or sausage to the spinach mixture for a meaty version.
- Use different spices such as oregano or basil to change the flavor profile.
- Add chopped sun-dried tomatoes to the spinach mixture for a tangy twist.
Tips and tricks:
- Be sure to remove the tough stem from the cabbage leaves before filling.
- Use toothpicks to secure the cabbage rolls if they are not staying closed.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of Parmesan cheese and chopped parsley.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or garlic bread.
Troubleshooting advice:
If the cabbage leaves are too tough, they may need to cook longer in the boiling water.
Food safety advice:
Be sure to wash the spinach thoroughly before using.
Food history:
Incavolata is a traditional Italian dish that typically consists of stuffed cabbage rolls.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish.
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Region: Italian