I’m always in the kitchen making a superfied version of something awesome. I like food, I love food, in fact I actually adore food! So it’s nothing for me to feel a vibe and start a movement in the Cocina.
For the New Year, I debuted my famous Cabbage Lasagne/Lasagna and it was a hit on Instagram, in my home and basically all over the world (in my head). I wanted to share this recipe with you and hopefully spark your flame in the kitchen. I’m a Pescatarian that knows her way around the garden of food and I’m all for sharing the details of deliciousness with you.
Here’s what you need to make my Cabbage Lasagna. A totally good vegetarian meal that your family will love.
2 packs of meatless meatballs, baked and then cut in half. Cut and saute 1 large onion, 1 package of mushrooms, 1 cup of shredded carrots, 4 – 6 garlic cloves sliced thinly. Cut up 4 – 6 vine ripe tomatoes in chunk form and add to the veggies along with 1 carton of vegetable broth and saute on low heat.
Once you have sauteed for 15 minutes add the meatballs and simmer. You may have to add more vegetable broth. Add your favorite spices to taste during this process. If you are not in to making your own sauce, pick up your favorite pasta sauce at your local grocery. Most every sauce I make is from scratch, it’s work but we’ll worth it.
Get a large cabbage and peal off the layers, rinse and pat dry. Get your favorite cheese ready. I use Parmesan, Asiago and Ramano. From here you layer accordingly, sauce, cabbage, sauce and cheese. Bake at °375 for 30 minutes. Let it sit for at least 30 – 45 minutes or so because it will be juicy from the sauce and the cabbage. Serve your family this deliciousness with a nice salad.
Let me know how yours turned out. My family did indeed love it. We usually have leftovers and there were none!
Lynn Dowdell 