Cabbage Lasagnagreenspun.com : LUSENET : Cooking & Crafts : One Thread
1 cabbage 1 tablespoon olive oil 2 garlic cloves -- minced or pressed 1 medium onion -- chopped 1 green bell pepper -- chopped 3/4 pound ground beef -- 375gr. 3 fluid ounces tomato paste -- 100gr. 1/2 pound tomato sauce -- 250gr. 1 teaspoon dried oregano 2 teaspoons salt 1 teaspoon black pepper 1 cup mozzarella cheese -- grated 1/2 cup ricotta cheese -- or cottage cheese 1/2 cup parmesan cheese -- freshly grated
Pre heat oven to350°F-180°C. Wash the cabbage& remove outer leaves; cut in half. Carefully peel back the leaves ,trying to keep them intact (these are the 'noodles') Arrange the individual leaves on a steamer basket or tray & steam until nearly tender, about 3-5 minutes.Set aside. Put the oil in a frying pan over medium heat. Saute the onion , garlic & pepper until the onion is translucent. Add the ground beef & brown thoroughly. Drain or skim off accumulated fat & water. Add the sauce, paste & seasonings & mix well. Coat a 9"x13" - 330mm x 230mm pan with olive oil or spray with cooking spray. Line the bottom of the pan with a layer of cabbage leaves. Top with half of the meat mixture. Add 1/3 of the mozarella & half the ricotta.Repeat these layers until it is all used. Top with the remaining mozarella & sprinkle on the Parmesan. Bake covered for about 20 mins.(Or till fork tender) Uncover & bake 5 more minutes.
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Per serving: 146 Calories (kcal); 11g Total Fat; (65% calories from fat); 8g Protein; 5g Carbohydrate; 32mg Cholesterol; 532mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
-- Marie (email@example.com), February 08, 2002