Indulge in a culinary symphony of flavors with our versatile Cabbage Lasagna, a delightful dish that seamlessly blends the comforting essence of traditional lasagna with the health benefits of cabbage. This innovative recipe offers a symphony of textures and flavors, featuring tender cabbage leaves enveloping a savory filling of ground turkey, a medley of vegetables, and a rich tomato sauce. Experience the perfect harmony of hearty and wholesome ingredients, complemented by a blanket of melted cheese that brings it all together. Elevate your culinary repertoire with this delectable Cabbage Lasagna, a true testament to the boundless creativity of the culinary arts.
In addition to the classic Cabbage Lasagna, we present a delectable array of variations to tantalize your taste buds. Embark on a culinary adventure with our hearty Beef and Cabbage Lasagna, where succulent ground beef takes center stage, or embrace the vibrant flavors of our Vegetarian Cabbage Lasagna, a symphony of roasted vegetables nestled between layers of tender cabbage. For a lighter indulgence, our Chicken and Cabbage Lasagna offers a leaner protein option, while our Low-Carb Cabbage Lasagna caters to those seeking a healthier alternative. Whichever variation you choose, you're in for a culinary treat that will leave you craving more.
CABBAGE LASAGNA
A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.
Provided by Ginn
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 20
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
- Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
- Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g
CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by below_gravity
Categories Very Low Carbs
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Slice cabbage head in half. Slice long strips about 1/4inch wide.
- steam until just tender (~7 minutes) and set aside.
- Brown Meat, add spices.
- Add onions to meat and sautee.
- Add tomato sauce to meat and set aside.
- Mix ricotta, eggs, and herbs.
- Grease 2 Qt baking dish.
- Heat oven to 350.
- Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
- Cover and Bake 45 minutes at 350.
- Uncover, put cheese on top, back 10 minutes or until cheese is browned.
- Let rest 10 minutes before serving.
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.
CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)
A different idea of making lasagna with cabbage instead of noodles, and using some of the ingredients in my fridge to participate in the Dining on a Dollar Contest - Spring 2013. Hope you enjoy it.
Provided by pink cook
Categories European
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
- In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
- Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
- Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
- Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
- Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
- Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
- Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
- Repeat layers until all is used up, ending with mozzarella cheese on top.
- Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
- NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.
CABBAGE AND MUSHROOM "LASAGNA"
Steps:
- Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
- In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
- While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
- With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 27 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 1241 milligrams, Sugar 11 grams, TransFat 1 gram
CABBAGE LASAGNA
Make and share this Cabbage Lasagna recipe from Food.com.
Provided by Luv2CookHate2Clean
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
- Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
- Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 of rice, 1/3 of spaghetti sauce, and 1/2 cup of cheese.
- Repeat layers two more times.
- Cook on low for 6-7 hours.
Nutrition Facts : Calories 454, Fat 19.9, SaturatedFat 6.8, Cholesterol 111.8, Sodium 1080.4, Carbohydrate 37, Fiber 4.8, Sugar 20.8, Protein 32.3
Tips:
- Prepare the cabbage leaves in advance: Blanch the cabbage leaves in boiling water for a few minutes, then transfer them to an ice bath to stop the cooking process. This will make them more pliable and easier to work with.
- Use a variety of vegetables: Feel free to add other vegetables to the filling, such as chopped carrots, celery, or spinach.
- Don't overcook the lasagna: Bake the lasagna until the cheese is melted and bubbly, but not for too long, or the cabbage leaves will become mushy.
- Let the lasagna rest before serving: Allow the lasagna to cool for a few minutes before slicing and serving. This will help the lasagna hold its shape.
Conclusion:
Cabbage lasagna is a delicious and healthy alternative to traditional lasagna. It's made with fresh cabbage leaves, ground beef, ricotta cheese, and your favorite lasagna sauce. This dish is perfect for a weeknight meal or a special occasion. Enjoy!
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