Cabbage Lasagna  Cabbage Lasagna 3336 cabbage lasagna

Cabbage Lasagna

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Even as you happen to personal purchased a astronomical jar of marinara to your pantry, be at liberty to recount it right here as a replacement of the overwhelmed tomatoes. Add it after getting cooked the crimson meat and lawful let it heat thru. You’ll be ready to skip the total simmering half! We quiet recommend, on the different hand, stirring in some basil and balsamic vinegar.

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  • 1

    colossal head cabbage, leaves separated

  • 2 tbsp.

    additional-virgin olive oil, plus extra for baking dish

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1 1/2 lb.

    floor crimson meat

  • 1

    (28-oz.) can overwhelmed tomatoes

  • 1 tbsp.

    balsamic vinegar

  • 1/4 c.

    torn basil leaves

  • Kosher salt

  • Freshly floor black pepper

  • 3 c.


  • 2

    eggs, beaten

  • 1/4 c.

    grated Parmesan, plus extra for serving

  • 3 c.

    shredded mozzarella


    1. Step 1Preheat oven to 350°. In a colossal pot, boil 4 cups water. The recount of tongs, dip every cabbage leaf in water for 30 seconds and assign apart on a paper towel-lined plate to dry. If desired, recount a paring knife to fetch thicker ribs of cabbage leaves.
    2. Step 2In a colossal skillet over medium heat, heat oil. Add onion and cook dinner till onion is snug, about 5 minutes. Inch in garlic and floor crimson meat, breaking apart meat with a wooden spoon. Cook till crimson meat isn’t any longer purple, about 6 minutes; drain extra corpulent. Add overwhelmed tomatoes and balsamic vinegar. Lift mixture to boil then decrease heat and simmer for 20 minutes. Season with salt and pepper then dawdle in basil.
    3. Step 3In a medium bowl, mix ricotta, eggs, and Parmesan.
    4. Step 4

      Grease a colossal baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with extra sauce, ricotta mixture, and mozzarella. Repeat layering twice extra.

    5. Step 5

      Bake till cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with extra basil.

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Chelsea Lupkin

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Lauren Miyashiro

Freelance Contributor

Lauren Miyashiro is a freelance  contributor for Delish, and formerly worked as Meals Director. She graduated culinary college in 2016 and mastered the artwork of the crunchwrap in 2017.

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