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 surfing on the internet the other day. Trying to get fresh, challenging ideas, inspirational dishes that We have never used before, to astonish my loved ones with. Hunting for a long time but could not come across any interesting things. Just before I thought to give up on it, I came upon this fabulous and simple dessert by chance. It seemed so delightful on its snapshot, that called for immediate action.
It was not so difficult to imagine how it is created, how it tastes and how much my husband will enjoy it. Mind you, it is extremely easy to keep happy the man when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the webpage: Suncakemom and simply used the detailed instuctions that were accompanied by great snap shots of the operation. It just makes life much simpler. I can imagine that it’s a bit of a effort to take photos in the middle of cooking in the kitchen because you usually have gross hands and so i sincerely appreciate the hard work she placed in to make this blogpost and recipe easily followed.
That being said I’m inspired to present my own recipes in a similar way. Thanks for the idea.
I was fine tuning the main formula create it for the taste of my loved ones. I’ve got to mention it turned out a great success. They prized the taste, the consistency and loved having a treat such as this in the midst of a stressful workweek. They quite simply demanded even more, a lot more. Thus next time I’m not going to make the same miscalculation. I am gonna multiply the quantity .
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.