44 minutes agomidnightkitchenofficial
Hmmm… was this cabbage’s Halloween costume? Cabbage may want to be lasagna… but I don’t think lasagna wants to be cabbage! 😂 looks great though! I would totally be fooled- and then upset when I discovered what was underneath that delicious gloriously saucy-cheesy disguise! -I know I’m gonna take heat for this one, but I’m ready! I know I’m not the only #teamnoodle ! Who’s with me? P.S. Fel is the best!! This is a very friendly neighborly totally un-serious “dispute” (but I really am all about the noods;) #cabbage #lasagna #cabbagerolls #sundaydinner
4 days agoplentifelplate
Here’s how I made mine! Ingredients: - 1 head of cabbage, quartered (I left the core on mine to keep it together while boiling) - 1lb meat of choice (I did ground beef!) - 15oz ricotta cheese - 1 egg - Heaping 1/2 cup shredded or grated parm, plus extra for topping - Heaping 1/2 cup shredded mozzarella, plus extra for topping - 24ozs of tomato sauce seasoned with basil, garlic, & oregano (or your favorite jarred sauce) - 1.5 Tbsp salted butter - Seasonings: dried Italian seasoning (or whatever blend of dried herbs you prefer!), ground nutmeg, onion powder, garlic salt, salt, and ground pepper - Optional: one grated carrot Directions: 1. Preheat oven to 375F. 2. Bring a large pot of water to a boil. Generously salt, add quartered cabbage, & boil 3 to 4 minutes. Drain, set aside, and let cool/dry. I like to lay mine on a paper towel! 3. In a bowl, mix ricotta, egg, heaping 1/2 cup Parmesan, heaping 1/2 cup mozzarella, a sprinkle of dried Italian seasoning, and just under 1/4 tsp nutmeg. If ricotta was not drained, add one egg. Mix until fully incorporated and set aside. 4. Brown ground meat. About halfway through, remove excess fat if needed. Season generously with onion powder, garlic salt, and dried Italian seasoning. Add tomato sauce, grated carrot if using, and salted butter. Stir well and simmer on low about 10 minutes, stirring every couple of minutes, until reduced. Taste and adjust with salt and pepper to your liking. 5. Spread a thin layer of meat sauce on the bottom of a lasagna pan. Remove cabbage leaves from the core, then layer a thin layer of leaves in the pan, tearing larger pieces & avoiding overlap. Dollop ricotta evenly over the cabbage (it does not need to fully cover cabbage), then spread a layer of sauce on top. Repeat layers in this order: cabbage, ricotta, sauce. Finish w/ remaining cabbage, ricotta, sauce, & top with additional mozzarella and Parmesan. 6. Cover with foil & bake 20 mins. Uncover and bake 10-15 more mins, or until bubbly. When it’s done, let sit for a few mins.
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