Best Stuffed Cabbage Lasagna Recipes

CABBAGE LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
• Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
• Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
• Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

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

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.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

CABBAGE LASAGNA

Steps:

• Slice cabbage head in half. Slice long strips about 1/4inch wide.
• steam until just tender (~7 minutes) and set aside.
• Brown Meat, add spices.
• Add onions to meat and sautee.
• Add tomato sauce to meat and set aside.
• Mix ricotta, eggs, and herbs.
• Grease 2 Qt baking dish.
• Heat oven to 350.
• Layer Cabbage, then meat/tomato sauce, then ricotta. repeat.
• Cover and Bake 45 minutes at 350.
• Uncover, put cheese on top, back 10 minutes or until cheese is browned.
• Let rest 10 minutes before serving.

ITALIAN CABBAGE CASSEROLE

Steps:

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside., In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through., Serve immediately or before baking, cover and freeze casserole for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.