Cabbage Casserole with Leeks & Ricotta Removing excess moisture from the vegetables and cheese before assembling helps holds this dish together. 12 large leaves of cabbage 3 teaspoons olive oil divided 3 small leeks, halved, white and light green parts cut into ½ inch thick piecese-1 cup 1/3 cup vegetable broth 3 slices of lemon 2 cloves garlic minced (2 teaspoons) 1 15ounce can chopped tomatoes 3 Tablespoons chopped fresh parsley 8 ounces ricotta cheese drained 3 tablespoons toasted pine nuts Blanch cabbage leaves in large pot to boiling slated water 7 minutes or until softened. Drain pat dry and set aside. Preheat oven to 350 degrees. Coat 8 inch square baking dish with cooking spray. Heat 1 ½ teaspoons oil in skillet over medium high heat. Add leeks and broth, season with salt, if desired: place lemon slices on top and bring to a simmer. Cover, reduce heat to medium low and cook 25 minutes. Drain in colander, remove lemon pat leeks dry and set aside. Heat remaining 1 ½ teaspoons of oil in skillet over medium heat add garlic and cook 1 minute. Add tomatoes, and cook 10 minutes or until most of liquid has evaporated. Stir in parsley and season with salt and pepper, if desired. Place 3-4 cabbage leaves on bottom of prepared baking dish, spread ¼ cup tomatoes sauce over leaves, top with one third of leeks, dot with one third of ricotta, and sprinkle with 1 tablespoon pine nuts. Repeat layering 2 more times, seasoning with salt and pepper between layers, if desired and top with fourth layer of cabbage and sauce. Bake 25 minutes or until strata begins to brown on top.