Best 5 Cabbage Roll Lasagna Recipes
Indulge in a culinary masterpiece that harmoniously blends the comforting flavors of cabbage rolls and the classic lasagna. This innovative dish, known as Cabbage Roll Lasagna, seamlessly combines the best of both worlds, offering a symphony of tantalizing flavors and textures in every bite.
Crafted with layers of tender cabbage leaves, a savory filling of seasoned ground beef, rice, and aromatic vegetables, and a rich, velvety tomato sauce, this Cabbage Roll Lasagna promises an explosion of flavors. But that's not all; the addition of creamy béchamel sauce and a sprinkling of gooey mozzarella cheese elevates this dish to a whole new level of deliciousness.
Every forkful of this Cabbage Roll Lasagna is a delightful journey through contrasting textures, from the soft and yielding cabbage leaves to the hearty filling and the crispy edges of the lasagna noodles. The tangy tomato sauce adds a vibrant acidity that perfectly balances the richness of the béchamel and cheese, creating a symphony of flavors that will tantalize your taste buds.
Whether you're a fan of classic lasagna or a lover of cabbage rolls, this Cabbage Roll Lasagna is sure to impress. Its unique flavor combination and innovative presentation make it a standout dish that will be the star of any dinner table. So why wait? Embark on a culinary adventure and experience the harmonious blend of flavors and textures that this dish has to offer.
CABBAGE ROLL CASSEROLE
I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 544mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.
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.
CABBAGE ROLL CASSEROLE
I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.
Provided by BUCHKO
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
- In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 25.5 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 8.3 g, Sodium 840.1 mg, Sugar 7.6 g
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.
Tips:
- Choose the right cabbage. Look for a head of cabbage that is firm and has tightly packed leaves. Avoid heads of cabbage that have any signs of damage or wilting.
- Blanch the cabbage leaves before using them. This will help to soften the leaves and make them more pliable, making them easier to roll.
- Use a variety of fillings. Cabbage rolls can be filled with a variety of ingredients, such as ground beef, pork, sausage, rice, vegetables, and cheese. Get creative and experiment with different flavor combinations.
- Don't overcook the cabbage rolls. Cabbage rolls should be cooked until the cabbage leaves are tender and the filling is cooked through. Overcooking can make the cabbage leaves tough and the filling dry.
- Serve cabbage rolls with a variety of sauces. Cabbage rolls can be served with a variety of sauces, such as tomato sauce, cream sauce, or mushroom sauce. You can also top them with grated Parmesan cheese or crumbled bacon.
Conclusion:
Cabbage roll lasagna is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be customized to your liking. With a little planning, you can have a delicious cabbage roll lasagna on the table in no time. So next time you are looking for a new and exciting recipe to try, give cabbage roll lasagna a try. You won't be disappointed!
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