CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)

Cabbage Lasagna - (In a Crock Pot, Oven or Stovetop) image

Provided by pink cook

Categories European

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

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1 3/4 cups tomato sauce
1/4 cup ketchup (I use Heinz)
1 teaspoon sugar
1 lb lean ground beef, browned and drained (or use ground turkey)
1/2 lb Italian turkey sausage, crumbled and browned
4 tablespoons onions, chopped
2 tablespoons carrots, chopped
2 tablespoons green bell peppers, chopped
1 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/8 teaspoon celery seed (optional)
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper
1 medium head of cabbage, thinly sliced
1 1/2 cups cottage cheese (or use 1 1/2 cups ricotta cheese)
1 egg, beaten
1/2 cup mozzarella cheese, shredded

Steps:

In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
Repeat layers until all is used up, ending with mozzarella cheese on top.
Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.