Cabbage Lasagna

Cabbage Lasagna
>From "The Big Book of Casseroles"

1 small head of cabbage
1 teaspoon salt
1 1/2 pounds fresh tomatoes or 2 cups favorite herb-style tomato sauce
or a
combination of the two
6 ounces cheese such as Gruyere, Monterey Jack, Fontina, provolone or
mozzarella, shredded
1/2 cup Asiago or Parmesan cheese, grated
For seasoning fresh tomatoes:
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 cloves garlic, peeled, minced
Salt and black pepper to taste
1 teaspoon herbes de Provence, or 1/2 teaspoon dried thyme mixed with 1/2
teaspoon dried basil

Preheat the oven to 375 degrees. Bring a large pot of water to a boil.
Cut the core out of the cabbage and peel off the individual leaves.
If they do not come loose readily, put the cabbage head in the heating
water for a minute or so, then remove to a bowl where it can drain;
pull off the leaves.
Salt the water and blanch about 6 or 8 cabbage leaves at a time for
about 1 minute.
Remove with tongs or a strainer and drain. Set aside.
If using fresh tomatoes, cut them crosswise into slices and place in a
bowl.
Season the tomatoes with balsamic vinegar, sugar, garlic, salt, pepper
and herbs.

To assemble the lasagna:
Use at least a 2- to 3-quart casserole dish or 9-by-13-inch glass baking
dish.
Line the bottom of the dish with a layer of cabbage and distribute a few
tomato slices (or about 1/3 to 1/2 cup of the sauce) on top of the
cabbage.
You will not be covering the cabbage completely.
Sprinkle about 1/2 of the shredded cheese of choice; again, you will not
be making a complete layer.
Repeat the layering with the remaining cabbage, tomato and shredded
cheese.
The last layer should be cabbage.
Sprinkle the top with the Asiago cheese.
Bake, uncovered, for about 30 minutes or until bubbling hot.
Remove from the oven and garnish with sprigs of thyme or parsley.

Makes 6 servings.

--

I used my own spaghetti sauce, ground turkey, and low fat mozzarella but
then I have CVD as well. When I have garden tomatoes, I'll try it that
way as well.
--

Billy

Bush, Cheney & Pelosi, Behind Bars
http://rachelcorriefoundation.org/site/
http://en.wikipedia.org/wiki/Movemen...George_W._Bush

Billy wrote:
> Cabbage Lasagna
>>From "The Big Book of Casseroles"
>
> 1 small head of cabbage
> 1 teaspoon salt
> 1 1/2 pounds fresh tomatoes or 2 cups favorite herb-style tomato sauce
> or a
> combination of the two
> 6 ounces cheese such as Gruyere, Monterey Jack, Fontina, provolone or
> mozzarella, shredded
> 1/2 cup Asiago or Parmesan cheese, grated
> For seasoning fresh tomatoes:
> 1 tablespoon balsamic vinegar
> 1 teaspoon sugar
> 2 cloves garlic, peeled, minced
> Salt and black pepper to taste
> 1 teaspoon herbes de Provence, or 1/2 teaspoon dried thyme mixed with 1/2
> teaspoon dried basil
>
> Preheat the oven to 375 degrees. Bring a large pot of water to a boil.
> Cut the core out of the cabbage and peel off the individual leaves.
> If they do not come loose readily, put the cabbage head in the heating
> water for a minute or so, then remove to a bowl where it can drain;
> pull off the leaves.
> Salt the water and blanch about 6 or 8 cabbage leaves at a time for
> about 1 minute.
> Remove with tongs or a strainer and drain. Set aside.
> If using fresh tomatoes, cut them crosswise into slices and place in a
> bowl.
> Season the tomatoes with balsamic vinegar, sugar, garlic, salt, pepper
> and herbs.
>
> To assemble the lasagna:
> Use at least a 2- to 3-quart casserole dish or 9-by-13-inch glass baking
> dish.
> Line the bottom of the dish with a layer of cabbage and distribute a few
> tomato slices (or about 1/3 to 1/2 cup of the sauce) on top of the
> cabbage.
> You will not be covering the cabbage completely.
> Sprinkle about 1/2 of the shredded cheese of choice; again, you will not
> be making a complete layer.
> Repeat the layering with the remaining cabbage, tomato and shredded
> cheese.
> The last layer should be cabbage.
> Sprinkle the top with the Asiago cheese.
> Bake, uncovered, for about 30 minutes or until bubbling hot.
> Remove from the oven and garnish with sprigs of thyme or parsley.
>
> Makes 6 servings.
>
> --
>
> I used my own spaghetti sauce, ground turkey, and low fat mozzarella but
> then I have CVD as well. When I have garden tomatoes, I'll try it that
> way as well.


You trying to give us the walking farts on the tread mill?

--
Blattus Slafaly ? 3 7/8