Description
Cabbage Lasagna is a delicious and comforting dish that substitutes traditional pasta with cabbage leaves, layered with a savory meat sauce and creamy cheese filling.
Ingredients
- 1 large green cabbage, about 1.2–1.5 kg
- 1 teaspoon salt
- 500 g ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 700 g tomato passata or crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar, optional
- 60 ml water
- 250 g ricotta cheese
- 1 large egg
- 50 g grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 200 g shredded mozzarella
- 30 g grated Parmesan cheese
Instructions
- Prepare the Cabbage: Remove the outer leaves of the cabbage. Bring a large pot of salted water to a boil. Carefully place the whole cabbage into the pot. Cook for 5–8 minutes, gently removing the softened leaves with tongs as they loosen. Transfer the leaves to a bowl of cold water, then drain well. Pat the leaves dry with paper towels. Trim away the thick center ribs so the leaves are easier to layer.
- Make the Meat Sauce: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon, until browned. Drain excess fat if necessary. Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, paprika, salt, pepper, sugar if using, and water. Simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.
- Make the Cheese Filling: In a bowl, combine ricotta, egg, Parmesan, Italian seasoning, garlic powder, and black pepper. Mix until smooth.
- Assemble the Lasagna: Preheat the oven to 190°C. Spread a thin layer of meat sauce over the bottom of a 23 × 33 cm baking dish. Add a layer of cabbage leaves, slightly overlapping them. Spread about one-third of the cheese mixture over the cabbage. Add another layer of meat sauce. Repeat the layers: Cabbage → ricotta mixture → meat sauce. Continue until all the ingredients are used, finishing with meat sauce on top. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake: Cover the dish loosely with aluminium foil. Bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden. For a more golden top, broil/grill for 2–3 minutes at the end, watching carefully.
- Rest and Serve: Remove from the oven and let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley or basil if desired.
Notes
- Drain the cabbage well. Excess water can make the lasagna watery.
- Let the meat sauce simmer until fairly thick.
- Don’t skip the resting time—it helps the layers set.
- For extra flavor, add 100 g shredded mozzarella between the layers.
- You can substitute ground beef with ground chicken, turkey, or pork.
- For a creamy version, mix 100 g cream cheese into the ricotta filling.
- Refrigerate leftovers in an airtight container for up to 4 days.
- To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg