STUFFED CABBAGE LASAGNA
This is based on a recipe from Lydie Marshall's cookbook, Slow-Cooked Comfort. She says of this recipe, "When I have leftover meat from a stew, I grind it and freeze it.... With ground pork, I make a pork and cabbage lasagna: layers of ground meat and cabbage leaves with a white sauce on top. Because the pork is already cooked, this is a relatively quick dish to prepare." I think this is a good cross between lasagne and cabbage rolls with a very appetizing appearance. This dish can be prepared several hours ahead of time before being placed in the oven.
Provided by mersaydees
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Discard the tough outer cabbage leaves. Using a small pointed knife to help disengage the leaves, gently separate the remaining leaves from the stalk.
- In a stockpot, bring 6 quarts of salted water to a boil. Add the cabbage leaves and return to a boil. Boil until the leaves are semisoft, about 10 minutes.
- Drain the cabbage in a colander set in the kitchen sink and let cool while you make the ground pork stuffing.
- In a large nonstick skillet, heat the oil over medium heat and brown the ground meat for 2 minutes; add the onion, garlic, tomato paste, and tomato sauce and stir. Sprinkle with salt, freshly ground pepper, and hot pepper flakes. Cover and simmer over low to medium heat for 10 minutes, stirring occasionally to make sure it's not sticking to the bottom of the pan.
- Set aside 2 tablespoons of grated cheese. Using a wooden spoon, whisk the egg into the ground meat with the remaining cheese.
- Preheat the oven to 400 degrees.
- Organize the cabbage leaves into three piles. Layer 1/3 of the cabbage leaves in a buttered 3-quart rectangular or oval ovenproof baking dish. Sprinkle with salt and spread half the ground meat over the cabbage. Layer another 1/3 of the cabbage leaves over the stuffing and add the remaining meat stuffing. Cover with the remaining cabbage leaves.
- Pour the white sauce over the cabbage and sprinkle with reserved cheese. Cover the dish with parchment paper.
- (At this stage you can wait several hours before baking it. You may want to turn off the oven unless you're using it for something else!).
- Bake the casserole in the middle of the oven for 15 minutes; discard the parchment, and continue cooking uintil the cheese browns slightly.
- Serve piping hot.
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Sifat Miah
[email protected]This was a great recipe! The cabbage leaves were tender and the lasagna noodles were cooked perfectly. The cheese was melted and gooey, and the sauce was flavorful.
Update Mobile
[email protected]This dish was a little bland for my taste. I would add more spices next time.
Haroon Rana
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely be making this again.
Premraj Neupane
[email protected]I would definitely make this again. It was a great way to use up leftover cabbage.
Leianna Lara
[email protected]This dish was very time-consuming to make, but it was worth it. It was absolutely delicious.
Fat Ball
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. Everyone loved it.
Md Abu saied Tuhin
[email protected]The cabbage leaves were a little tough, but the rest of the dish was very good. I will try cooking the cabbage leaves for a little longer next time.
Jayed Hosen
[email protected]This dish was easy to make and very delicious. I used ground turkey instead of beef and it was still very flavorful. I will definitely be making this again.
BIKASH BC
[email protected]I followed the recipe exactly and it turned out great! The cabbage leaves were tender and the lasagna noodles were cooked perfectly. The cheese was melted and gooey, and the sauce was flavorful.
patrick scarbrough
[email protected]This stuffed cabbage lasagna was a hit with my family! The combination of cabbage, lasagna noodles, and cheese was perfect. I will definitely be making this again.