Cabbage Lasagna Recipe

Ingredients

Scaled for your household (8 portions) · original serves 8

• Whole Cabbage1
• Olive oil1 tbsp
• Brown onion1
• Carrots1
• Garlic cloves4
• Beef mince34 oz
• Tomato passata24 oz
• Tomato puree (paste)3 tbsp
• Beef Bouillon Cubes2
• Dried Oregano1 tsp
• Basil1 tsp + 4
  Original recipe breakdown · used in multiple steps

  • 1 tsp dried basil
  • 4 basil leaves
• Sugar½ tsp
• Ricotta⅔ cup
• Eggs1
• Parmesan¼ cup + to taste
  Original recipe breakdown · used in multiple steps

  • ⅓ cup parmesan (grated)
  • Parmesan (to taste)
• Saltto taste
• Cheeseto taste
• Mozzarella2 cup
• Extra Cheeseto taste

Method

1. 1

   Core the cabbage; then boil in a roomy pot of salted water for about 15–20 minutes, or until the leaves are soft and flexible enough to bend without tearing.

2. 2

   Drain the cabbage; then let it cool slightly before handling so the leaves separate more easily. Carefully peel off the cabbage leaves and transfer them to a tray or wire rack

3. 3

   At this stage, pat each leaf dry with paper towels.

4. 4

   Heat the olive oil in a roomy skillet or pot on medium heat.

5. 5

   Stir in the onion and carrot and cook for about 8 minutes, until softened.

6. 6

   Mix in the garlic and cook for about 1 minutes until fragrant.

7. 7

   Stir in the ground beef and cook, breaking it up with a spoon.

8. 8

   At this stage, cook until the meat is browned and fully cooked through.

9. 9

   Mix in the passata, tomato paste, crushed bouillon, oregano, basil,; then sugar until combined. Season with salt and pepper to taste.

10. 10

    Put the lid on; then simmer for about 20–30 minutes, giving it an occasional mix, until the sauce thickens slightly.

11. 11

    In a bowl, mix the ricotta, egg, parmesan, basil,; then a pinch of salt until combined.

12. 12

    At this stage, spread a thin layer of sauce over the bottom of a baking dish.

13. 13

    Stir in a layer of cabbage leaves over the sauce, slightly overlapping them where needed to put the lid on the bottom of the dish.

14. 14

    At this stage, spread some of the ricotta mixture over the cabbage leaves in an even layer.

15. 15

    Scatter mozzarella evenly over the ricotta layer, making sure to put the lid on most of the surface so every slice gets cheese throughout.

16. 16

    Spoon some of the meat sauce over the mozzarella; then spread it gently into an even layer without pressing down too much on the cabbage underneath.

17. 17

    At this stage, repeat the layers until all ingredients are used.

18. 18

    At this stage, finish with mozzarella and parmesan on top and bake.

19. 19

    Bake uncovered for about 30 minutes, until bubbling around the edges; then lightly browned on top. Let the lasagna rest for about 10–15 minutes before slicing and serving.