Casserole: Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

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It's On A Slab

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Blanch cabbage leaves in large pot of boiling salted water for 7 mins. until softened. Drain, pat dry, set aside
Preheat oven to 350 degrees. Coat 8 inch square baking dish with cooking spray
Heat 1 1/2 tsp oil in skillet over med high heat. Add leeks and broth. Season with salt, place lemon slices on top, and bring to simmer. Cover, reduce heat to med low and cook 25 mins. Drain in colander, remove lemon, pat leaks dry and set aside.
Heat remaining 1 1/2 tsp oil in skillet over med heat. Ad garlic, and cook 1 minute. Add tomatoes, and cook 10 mins. or until most of liquid has evaporated.
Stir in parsley, and season tomato mixture with salt/pepper.
Place 3 to 4 cabbage leaves on bottom of baking dish. Spread 1/4 cup tomato mixture over leaves, top with 1/3 of leeks, dot with 1/3 of ricotta, then sprinkle with 1 tblsp. pine nuts. Repeat layering 2 more times, seasoning each layer with salt and pepper. Top the fourth layer with remaining tomato mixture.
Bake 25-30 mins., until top starts to brown.
 
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