Looking to use some cabbage leaf up or the cat is demanding lasagna while on keto? Swap pasta with cabbage then sprinkle it with love! Like the original!
As I most recently have a little time, I was looking on the web last week. Looking for fresh, challenging tips, inspiring dishes that We have never tried before, to impress my loved ones with. Searching for quite some time yet couldn’t discover too many interesting things. Just before I wanted to give up on it, I came upon this delicious and easy dessert simply by accident on Suncakemom. It seemed so mouth-watering on its image, that called for instant action.
It was easy to imagine the way it’s made, its taste and how much my husband might want it. Actually, it is rather simple to impress the guy in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the page and simply used the step-by-step instuctions which were combined with great pics of the procedure. It really makes life quite easy. I could suppose it is a slight effort to shoot snap shots down the middle of baking in the kitchen as you typically have gross hands thus i sincerely appreciate the hard work she placed in to make this blogpost and recipe easily followed.
That being said I’m empowered to present my personal recipe in a similar way. Many thanks the thought.
I was tweaking the main mixture create it for the taste of my family. I can tell you it was a terrific outcome. They loved the flavour, the overall look and enjoyed getting a treat like this in the midst of a hectic workweek. They basically requested even more, many more. Hence the next occasion I’m not going to make the same mistake. I am going to multiply the volume .
You can find the original Cabbage lasagna recipe recipe and more at SunCakeMom
Remove the core of the cabbage. It’s not absolutely necessary but it will ease our job later on.
Place the rinsed whole cabbage head into hot water.
Cook it until the leaves are easily come off for about 3-10 minutes.
Take it out and let it cool or cool it down in cold water.
Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat render the fat out.
Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.
Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.
Add the ground meat and mix it well with the vegetables.
Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk.
Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally. For more detailed instructions for the filling check out how to make Bolognese sauce a.k.a Ragu.
If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.
Slice the mozarella up.
Remove the cabbage leaves.
Spread some sauce on the bottom of a casserole dish.
Place the first layer of cabbage on the sauce.
Spread some ricotta cheese on the cabbage leaves evenly. We will need the cheese for 3-4 layers depending on the size of the dish.
Place the mozarella slices on top of ricotta cheese.
Ladle tomato sauce on top and spread it evenly out.
Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.
Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes.
Let it cool and settle the flavors before serving.