Forget Regular Lasagna, Try This Genius Cabbage Version

By Cafe Delites · 75 min

Ingredients

Instructions

1. Core the cabbage and boil it in a large pot of salted water for 15–20 minutes, until the leaves are soft and bend without tearing.
2. Drain and let it cool slightly. Peel off the leaves and place them on a tray or wire rack, then pat each one dry with paper towels.
3. Heat the olive oil in a large skillet or pot over medium heat. Cook the onion and carrot for about 8 minutes, until soft.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the ground beef and break it up with a spoon. Cook until browned and fully cooked through.
6. Stir in the passata, tomato paste, crushed bouillon, oregano, basil and sugar. Season with salt and pepper to taste.
7. Cover and simmer for 20–30 minutes, stirring occasionally, until the sauce thickens slightly.
8. In a bowl, mix the ricotta, egg, parmesan, basil and a pinch of salt until combined.
9. Spread a thin layer of sauce over the bottom of a baking dish. Cover with a layer of cabbage leaves, overlapping slightly where needed.
10. Spread some of the ricotta mixture over the cabbage in an even layer.
11. Sprinkle mozzarella evenly over the ricotta, covering most of the surface.
12. Spoon some meat sauce over the mozzarella and gently spread it without pressing down on the cabbage.
13. Repeat the layers until all ingredients are used.
14. Top with mozzarella and parmesan and bake uncovered for 30 minutes, until bubbling at the edges and lightly browned on top.
15. Let rest for 10–15 minutes before slicing and serving.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionEggCheeseCarrotParmesan cheeseCabbageTomato paste