This unstuffed cabbage recipe is ideal for hectic weeknights.
To expedite prep, we recommend using precooked microwaveable brown rice.
Creamy mozzarella cheese lends an ooey-gooey component.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Keep reading for our expert tips, including how to save on prep time.
Heat 2 tablespoons oil in a large, high-sided ovenproof skillet over medium-high heat.
Add 6 cups cabbage; cook, stirring often, until mostly tender, 5 to 8 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Remove from heat; sprinkle evenly with 1 cup mozzarella.
Bake until the cheese is melted and slightly browned, about 15 minutes.
Garnish with the remaining 1 tablespoon chopped parsley.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
We chose green cabbage for this recipe because it’s easy to find at most grocery stores.
Tomato sauce is a thin mixture, often unflavored.
It’s typically sold in cans and can be found in the pasta aisle.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
you’ve got the option to do a lot with a bounty of fresh parsley.
Parsley oil is easy enough to freeze in ice cube trays, so it’s ready when you are.
Leftovers will remain good for approximately 4 days when stored in an airtight container in the refrigerator.
To reheat, transfer the food back into a skillet and warm it over medium-low heat.
It’s best to avoid microwaving, as the cabbage can quickly become mushy.
However, if you choose to microwave, do so slowly and in short bursts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
