ingredients
  • Bacon 1 lbs
  • savoy cabbage 1 medium head
  • White onion 1
  • ghee 1 tbsp
  • Apple cider vinegar 1 tbsp
  • Beef broth 1 cup
  • Salt, Pepper to taste
  • caraway seeds 1/4 tsp
  • Unsalted European Butter 3 tbsp / 40g
  • All purpose flour 3 tbsp / 35g
  • Whole Milk 2 cups / 500ml
  • Salt, Pepper to taste
  • Nutmeg pinch
  • No-cook Lasagna Sheets
  • Gruyere or shredded mozzarella 4oz / 120g

Love lasagna, but want to add more veggies? Cabbage lasagna is a wonderful way to make the classic dish healthier and more budget-friendly.

The filling between the pasta sheets is a fragrant mixture of cabbage, bacon, and caraway seeds, and you can use store-bought bechamel sauce or make your own. Gruyere cheese or shredded mozzarella add the finishing touches to this tasty and healthier version of lasagna.

Instructions

Cut the bacon into small pieces (or buy ready-cut bacon lardons) and slowly render out the fat over medium to low heat until the bits start to brown.

While the bacon cooks, remove the outer leaves of the cabbage and cut into quarters. Then remove the stem and then cut into 1/2-inch strips. Set aside.

Peel and dice the onion then set aside.

When the bacon is done, use a slotted spoon to lift it out of the pan and place it on a paper towel to drain the excess fat off. Use another paper towel to wipe the fat out of the pan.

Heat the ghee in the cleaned pan over medium heat. Sautee the onions for about 2 – 5 minutes. Season with salt and pepper.

Add the cabbage and cook for 5 minutes or so until it starts to soften. Add the caraway seeds to the cabbage, then season with salt and pepper and add the vinegar and broth.

Cover and braise over low heat until the cabbage is tender – around 30 minutes.

Pour everything into a large bowl once cooked and set aside while making the bechamel. If you’ve bought ready-made bechamel, skip the sauce-making step below and add the bacon bits and cabbage to the ready-made sauce.

Clean the pan with a paper towel again, then put onto the stove and melt the butter.

When the butter is melted, stir in the flour, and cook for about 1 – 2 minutes. Add the milk and any remaining cooking liquid from the cabbage to the flour and butter mixture, while whisking all the time. Bring everything to a boil while stirring. Season with salt, pepper, and nutmeg.

When the sauce has thickened, add in the bacon bits and the cabbage, and stir everything to combine.

Layer the lasagne sheets and the cabbage in an oven proof dish, beginning and ending with cabbage. Grate the cheese and sprinkle over the dish.

Bake in a preheated oven at 375F/170C fan/gas mark 5 for 30 – 45 minutes, until the top is golden brown and bubbling.

Let rest for 20 minutes before slicing and serving.