Cabbage Lasagna

Cabbage Lasagna might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free and primal recipe has 522 calories, 37g of protein, and 33g of fat per serving. For $2.4 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Cooking Inspired By Love. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Many people really liked this Mediterranean dish. This recipe is liked by 3360 foodies and cooks. A mixture of skim milk ricotta cheese, brown mushrooms, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns an amazing spoonacular score of 91%. Cabbage Lasagna, The Occasional Vegetarian's Cabbage and Mushroom 'Lasagna, and Cabbage Lasagna – Low Carb and Gluten Free are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tablespoons basil

1 cup brown mushrooms, sliced

¼ head (180g) of a small cabbage, soften

1 egg

½ cup green bell pepper, diced

1 ½ teaspoon ground black pepper

1 ½ pound (680g) ground pork (or beef)

2 tablespoons oregano

1 cup grated Parmesan cheese

2 tablespoons parsley, chopped

¼ cup red onion, diced

1/3 cup red wine

1 cup shredded mozzarella cheese

1 ½ cup whole milk ricotta cheese (or cottage cheese)

1 cup Homemade tomato sauce

¼ cup water as needed

4 tablespoons lard

Equipment:

baking pan

oven

food processor

sauce pan

frying pan

spatula

bowl

Cooking instruction summary:

Preheat oven to 325F (163C). Grease a deep baking dish size: 8x8 with butter.Let's prepare the homemade tomato sauce. Place a large tomato in the food processor and puree it till smooth. Pour tomato puree into a saucepan and bring to simmer.Add 1 tablespoon paprika, and 1 teaspoon basil and let it simmer for 15 minutes until it reduced a little.Place leaves of cabbage in a microwaveable bowl. Microwave the cabbage for 5 minutes. Or until soften. Set aside.To prepare the meat sauce: Heat a large skillet with lard and cook the ground pork/beef. Add black pepper and stir to mix. While stirring, break the meat into small pieces with the spatula.Let it cook for 5 minutes over medium high heat to lightly brown. Stir and let it cook for another 3 minutes until meat is not pink.Add green pepper and onion. Stir to mix. Add tomato sauce, red wine, basil, oregano and water. Stir to mix well.Let it simmer for about 15 minutes, stirring frequently. Add a little more water if is dry. Taste before adding salt.While waiting, prepare the cheese spread. In a bowl, mix together ricotta cheese, egg and parsley.Now we are ready to layer the lasagna. Spread half of the meat sauce onto the bottom of the baking dish. Layer half of the cabbage to cover the meat sauce.Lay the sliced mushroom on the cabbage and spread half of the ricotta mixture on top. Cover the ricotta cheese with half of the mozzarella cheese.Layer again with cabbage, and than top it with the remaining meat sauce, ricotta mixture, mozzarella cheese, and lastly cover top evenly with Parmesan cheese.

 

Step by step:


1. Preheat oven to 325F (163C). Grease a deep baking dish size: 8x8 with butter.

2. Let's prepare the homemade tomato sauce.

3. Place a large tomato in the food processor and puree it till smooth.

4. Pour tomato puree into a saucepan and bring to simmer.

5. Add 1 tablespoon paprika, and 1 teaspoon basil and let it simmer for 15 minutes until it reduced a little.


Place leaves of cabbage in a microwaveable bowl. Microwave the cabbage for 5 minutes. Or until soften. Set aside.To prepare the meat sauce

1. Heat a large skillet with lard and cook the ground pork/beef.

2. Add black pepper and stir to mix. While stirring, break the meat into small pieces with the spatula.

3. Let it cook for 5 minutes over medium high heat to lightly brown. Stir and let it cook for another 3 minutes until meat is not pink.

4. Add green pepper and onion. Stir to mix.

5. Add tomato sauce, red wine, basil, oregano and water. Stir to mix well.

6. Let it simmer for about 15 minutes, stirring frequently.

7. Add a little more water if is dry. Taste before adding salt.While waiting, prepare the cheese spread. In a bowl, mix together ricotta cheese, egg and parsley.Now we are ready to layer the lasagna.

8. Spread half of the meat sauce onto the bottom of the baking dish. Layer half of the cabbage to cover the meat sauce.Lay the sliced mushroom on the cabbage and spread half of the ricotta mixture on top. Cover the ricotta cheese with half of the mozzarella cheese.Layer again with cabbage, and than top it with the remaining meat sauce, ricotta mixture, mozzarella cheese, and lastly cover top evenly with Parmesan cheese.


Nutrition Information:

Quickview
521k Calories
36g Protein
33g Total Fat
13g Carbs
25% Health Score
Limit These
Calories
521k
26%

Fat
33g
51%

  Saturated Fat
14g
90%

Carbohydrates
13g
5%

  Sugar
5g
7%

Cholesterol
144mg
48%

Sodium
745mg
32%

Alcohol
1g
8%

Get Enough Of These
Protein
36g
73%

Vitamin B1
0.9mg
60%

Vitamin K
61µg
59%

Selenium
40µg
58%

Calcium
465mg
47%

Phosphorus
439mg
44%

Vitamin C
27mg
33%

Vitamin B6
0.62mg
31%

Vitamin B2
0.53mg
31%

Vitamin B3
6mg
31%

Zinc
3mg
27%

Vitamin B12
1µg
25%

Potassium
690mg
20%

Manganese
0.33mg
16%

Iron
2mg
16%

Vitamin A
735IU
15%

Vitamin B5
1mg
14%

Magnesium
54mg
14%

Copper
0.21mg
11%

Fiber
2g
11%

Folate
41µg
10%

Vitamin E
1mg
8%

Vitamin D
0.32µg
2%

covered percent of daily need
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Related Videos:

Cabbage Lasagna episode 371

 

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