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Cabbage Lasagna:




Source of Recipe


From Chrispys Kitchen


Recipe Introduction


The "noodles" here are the cabbage leaves.


List of Ingredients






l - Medium to Large head of cabbage
Pam**
2 - Garlic Cloves, minced or pressed
l - Medium Onion, chopped
l – Green, Red, Yellow, Orange Bell Peppers, chopped
3/4 lb. gr. beef (can also use 1/2 sausage with the beef for a little bit of a kick)
2 Egg Whites
l - 6 oz can Hunts Tomato Paste
l - teaspoon dried oregano
1-tsp of chili powder
l - Teaspoon black pepper
1 tsp of Cheyenne pepper or as much as you what!
Mrs. Dash garlic and herb

Recipe



Preheat oven to 350 degrees. Wash the cabbage and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves. Trying to keep them in tact; these will serve as the lasagna noodles. Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes. (You can also do this in the microwave.) Set aside.
Spray Pam** in a large skillet and place over a medium-high-heat. Sauté the garlic, onion, and green pepper until the onion is translucent.
Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water.
Add the tomato paste, tomato sauce, seasonings and egg whites to the mixture and combine well.
Coat a 9 X 13 X 2 inch-baking pan with Pam**.
Line the bottom of a pan with a layer of cabbage leaves. (I cut in 2" strips - I find they lay platter) Top with half the meat mixture. Add another layer of cabbage leaves, and remaining half of the meat mixture, add one more layer of cabbage and top with Mrs. Dash Garlic and herb seasonings just a sprinkle.
Bake covered for about 20 min. Uncover and bake for 5 minutes more.