Who says lasagna needs traditional pasta sheets to earn a place at the dinner table? This alternative swaps the usual pasta layers for tender cabbage leaves, packed with creamy béchamel sauce, ham, cheese, and Parmesan. This recipe is perfect for anyone who enjoys traditional lasagna but fancies a change from pasta.
What Is Cabbage Lasagna?
Cabbage lasagna is a baked layered dish that replaces pasta sheets with cooked cabbage leaves. The cabbage leaves provide structure while allowing the creamy sauce and cheese to settle between the layers. Cabbage is often used in soups, salads, and side dishes, but layering it with béchamel and cheese gives it an entirely different personality.
Pro Tips for the Best Cabbage Lasagna
- Choose a fresh, firm cabbage that has tightly packed leaves. Fresh leaves are easier to separate and less likely to tear while you're preparing the layers.
- Remove the thick central ribs. The thick white veins running through the middle of large cabbage leaves can take longer to soften than the rest of the leaf.
- Boil the cabbage until tender, not mushy. You want them flexible enough to arrange in the baking dish without falling apart.
- Drain the cabbage, as cabbage naturally holds water, and excess moisture can make your finished lasagna watery.
Frequently Asked Questions
What Cheese Works Best for Cabbage Lasagna?
Mozzarella is an excellent choice if you enjoy a stretchy, melted cheese layer. Gouda gives the dish a mild, creamy flavour, while cheddar provides a slightly sharper taste. Parmesan is particularly useful for adding savoury depth and creating a well-seasoned topping.
Can I Make Cabbage Lasagna Vegetarian?
Of course! Simply leave out the cooked ham and replace it with vegetables. Sautéed mushrooms, spinach, zucchini and roasted peppers are all excellent options. You can also add extra cheese to maintain the satisfying layers.
What Can I Serve With Cabbage Lasagna?
Cabbage lasagna is filling enough to serve on its own, but a few simple accompaniments can complete the meal. A green salad with a light vinaigrette is an excellent choice because it balances the creamy layers. You can also serve it with roasted vegetables, steamed green beans, or grilled chicken.
How to Store Cabbage Lasagna
If you refrigerate your lasagna, it can last for up to 4 days. Reheat only the portion you intend to eat in the oven, making sure it is piping hot throughout.
Ingredients
How to Make Low Carb Cabbage Lasagna
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Remove the outer leaves of the cabbage and separate the remaining leaves. Bring water to a boil, add the cabbage leaves, and cook for 15 minutes.
Remove the outer leaves of the cabbage and separate the remaining leaves. Bring water to a boil, add the cabbage leaves, and cook for 15 minutes.
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Arrange the boiled cabbage leaves across the bottom of a baking dish, spread béchamel sauce over it, and sprinkle Parmesan. Then add cooked ham and cheese across the surface.
Arrange the boiled cabbage leaves across the bottom of a baking dish, spread béchamel sauce over it, and sprinkle Parmesan. Then add cooked ham and cheese across the surface.
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Repeat the process one more time and cover with the last layer of cabbage. Sprinkle Parmesan over the top with breadcrumbs and a drizzle of oil.
Repeat the process one more time and cover with the last layer of cabbage. Sprinkle Parmesan over the top with breadcrumbs and a drizzle of oil.
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Bake at 180°C/360°F for 25 minutes, then slice and serve warm. Enjoy!
Bake at 180°C/360°F for 25 minutes, then slice and serve warm. Enjoy!
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