CABBAGE LASAGNA

5 Cabbage Recipes - Vegetable lasagna - Recipes with olive oil - Gusto Per Amore

If you try this cabbage lasagna recipe you will be surprised. Everyone knows that cabbages are rich in nutrients but  I didn’t think  they could make the dish so delicious. Cabbage leaves aren’t just a replacement for pasta sheets  to make the ones who follow a low carb diet happier, they give a special touch and make the flavor unique.  This is a great recipe that you can make in special occasion to astonish your guests.

For a lasagna pan of  22x 30 cm and 5 cm depth.

INGREDIENTS

Serves 8

2 organic cabbages (about 1,3 Kg)
400g of shredded mozzarella
100  g of grated Parmesan cheese
400 g of ground beef
300 g of ground pork
5 tablespoons of extra virgin olive oil
200-250g of béchamel sauce.

PREPARARTION

Separate the cabbage leaves and remove outer ones. Rinse the leaves in cold water being careful not to tear them. Add a little of salt and steam the leaves until they are just soft. Spread out the leaves on a tray and let them cool. Shave down the tough part of the stem at the base of the thickest  leaves using a paring knife, being careful not to cut through the leaf itself.

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Heat 5 tablespoons of  extra virgin olive oil in a large skillet, add a clove of garlic and the ground meat with salt.  Cook until the meat is well browned .

Prepare the béchamel . Follow the instructions in this post:  Olive oil Bechamel sauce recipe

Take a pan for lasagna lined with parchment paper. Coat the bottom of the pan with the cabbage leaves. Spread a thin layer of  béchamel over  the cabbage leaves, just one tablespoon it’s enough. Top with the ground meat, mozzarella and  sprinkle with Parmesan cheese. Cover with the cabbage leaves and press down lightly. Continue until the pan is full. Cover  with cabbage leaves brushed with béchamel sauce. Cover the pan with aluminum foil and cook it in a preheated oven to 200 ° C. Cook for 1 hour. Remove the foil  10 minutes before the cabbage lasagna is done and let it become golden. Let set 20 minutes before cutting. It is best served when it will be firmer.

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COOKING TIPS: 

  • Grind your own high quality cuts of meat.
  • Choose a high quality fresh mozzarella cheese, avoid processed cheese or cheese analogue.
  •  If  you can’t steam cabbage leaves, cook them in boiling and salted water for 5 minutes and then  drain them. Put the leaves on paper towels to absorb excess water carefully.

Does anyone know a different version?

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Categories: Vegetable recipe

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3 Comments on “CABBAGE LASAGNA”

  1. 2015/06/01 at 6:59 AM #

    BUONISSIMA…!!! Veramente una ricetta splendida che lascia sorpresi…..una variante genuina alla tradizionale lasagna che merita veramente di essere assaggiata…..
    COMPLIMENTI…!!!

Trackbacks/Pingbacks

  1. The Weekender: Vol. 16 | Happy Heart and Home - 2016/05/14

    […] Cabbage Lasagna This recipe, more than any other posted here, has me super excited for next week. We love us some cabbage around here, and lasagna. This seems like such a perfect marriage of the two! […]

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