As a kid, my mom would boil cabbage and give it to us in little dixie cups and, for some reason, my brother and I loved it. I think it was the dixie cups and whatever amazing seasoning Mom put on it. But, what I didn't know about cabbage is that it is a freakin' superfood. Packed with antioxidants and glucosinolates, cabbage has actually been known to reverse cancer and lower cholesterol. Just google it and all sorts of crazy stuff comes up... Cancer Cure Cabbage Soup, Cancer Prevention Cabbage, etc. It's one of the best things you can put in your body and it also makes a great gluten-free lasagna noodle substitute.
Now, when I first heard of cabbage lasagna, I'll be honest... I wasn't too keen on the idea. But after having it at a friend's house, I fell in love. It really tastes like lasagna, just a little lighter. So, I decided to put my own spin on the dish.
1 head of green cabbage
2 teaspoons olive oil
2 cloves garlic, minced
1/2 purple onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 red-pepper flakes
1 pound of mild sausage
1 cup fresh spinach leaves
1 cup sliced mushrooms
2 (16 ounce) cans peitite dice tomatoes
2 (8 ounce) cans tomato sauce
2 cups low-fat ricotta cheese
4 cups shredded mozzarella cheese
Prep Time: 30 minutes
Yields: 8 servings
Preheat the oven to 350 F. Boil about 6 cups water in a large stock pot. Heat olive oil in a large pan. Add garlic, onion, and spices. Saute for 5 minutes or until the edges of the onions are golden brown. Add sausage and cook until sausage is completely done.
Meanwhile, cut your cabbage head in half and pull leaves apart. When your water is boiling rapidly, drop leaves in pot and boil for 5-7 minutes or until leaves are just starting to appear translucent. If you overcook your cabbage, it has basically no nutritional value, so cook carefully. Rinse cabbage and set aside.
Add mushrooms and spinach to sausage mixture. Cook until spinach wilts a bit... about 3 minutes. Add diced tomatoes and tomato sauce. Bring to boil. Cover and let simmer for 10 minutes. Remove from heat.
Pour about a cup of sauce in the bottom of a large casserole dish. Layer cabbage leaves on top.
Drop big spoonfuls of ricotta between cabbage leaves. Repeat layers until casserole dish is full. Top with mozzarella cheese.
Bake for 25 minutes or until cheese is golden brown and delightful.
Pair with an aged chardonnay. Savor each mouthful of this delicious, healthy dish.